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