Recipe: Pasta and Grilled Vegetables with Goat Cheese

By John On April 4, 2013 · Add Comment

This vibrant vegetable entrée is light and delicious. To ensure even grilling, cut the vegetables into large, similar-sized pieces. After they’re cooked, they’re chopped into bite-sized pieces. You can substitute yellow squash for zucchini.

Yield: 4 servings (serving size: 2 1/2 cups pasta, 3 tablespoons cheese, and 1 1/2 teaspoons basil)

Ingredients of Pasta and Grilled Vegetables with Goat Cheese:

1 large zucchini, quartered lengthwise (about 8 ounces)
1 red bell pepper, cut into 4 wedges
1 leek, trimmed and halved
1 (14-ounce) can artichoke hearts, drained
1 head radicchio, quartered
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
Cooking spray
4 cups hot cooked rotini (about 4 cups uncooked corkscrew pasta)
1 cup grape or cherry tomatoes
3/4 cup (3 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil

Directions for Pasta and Grilled Vegetables with Goat Cheese:

Prepare grill.
Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan; sprinkle evenly with 1/4 teaspoon salt, black pepper, and garlic. Lightly coat vegetables with cooking spray. Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender. Remove vegetables to a cutting board; chop into bite-sized pieces.
Place pasta in a large bowl; sprinkle with remaining 1/4 teaspoon salt, tossing well. Stir in grilled vegetables and the tomatoes, and sprinkle with cheese and basil.

Nutritional Information

Amount per serving