Pasta and Grilled Vegetables with Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Prepare grill.
2. 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.
3. 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.
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