Makes 7 servings or 14 cups
Macros: 199 cal, fat 1g, carbs 45g, protein 6g, fibre 4 g
4 cups dried multigrain penne pasta
4 firm, ripe peaches, halved and pitted
4 teaspoons Dijon mustard
4 cloves garlic, minced
1 5-oz. package fresh baby arugula
2 cups fresh blueberries
Sea salt, to taste
Freshly ground black pepper, to taste
4 teaspoons pure maple syrup
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Chill until needed.
Place four peach halves, cut sides down, on grill rack. Grill, covered, over medium-high 8 minutes or until grill marks appear; cool. Cut remaining four peach halves into ½-inch pieces.
For dressing, remove 1 tsp. zest and squeeze ½ cup juice from lemons. In a large bowl whisk together lemon zest and juice, mustard, and garlic. Remove half of the dressing; set aside. Add pasta, chopped peaches, arugula, and blueberries to bowl; toss to coat. Season with salt and pepper.
Top servings with grilled peach halves and drizzle with maple syrup. Pass the reserved dressing.
Add Protein of choice.