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.

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

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  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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