Grilled Portobello & Corn W/Lemon Pepper Penne

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   ["Cook the pasta and drain according to package directions. Toss pasta with a little olive oil. Scrape gills from portobellos. Spray corn and mushrooms with olive oil, sprinkly with salt and pepper and grill for about 5-8 minutes, until cooked but firm. Let cool. Cut the corn off the cob. Slice the portobellos in 1/2"" slices, then cut slices in thirds. Seed and coarsely chop the tomatoes. Mince garlic and soak in the olive oil. Toss all the ingredients together and serve at room temperature. (If prepared ahead and refrigerated, add basil and tomatoes after refrigeration.)"]

* Per serving · 4 servings · Values may vary.

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