Very labor intensive. Also, this makes a lot. Taste is ok, but not worth the trouble, and not something I want a week's worth of leftovers.
Pasta and Grilled Vegetables with Goat Cheese
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.
More From Cooking Light
- Calories: 327
- Calories from fat: 16%
- Fat: 5.8g
- Saturated fat: 3.5g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.3g
- Protein: 14g
- Carbohydrate: 56.3g
- Fiber: 3.4g
- Cholesterol: 19mg
- Iron: 3.8mg
- Sodium: 682mg
- Calcium: 149mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This