ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta and Grilled Vegetables with Goat Cheese

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

Nutrition Information

  • calories 327
  • caloriesfromfat 16 %
  • fat 5.8 g
  • satfat 3.5 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 14 g
  • carbohydrate 56.3 g
  • fiber 3.4 g
  • cholesterol 19 mg
  • iron 3.8 mg
  • sodium 682 mg
  • calcium 149 mg

How to Make It

  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.