Pasta and Grilled Vegetables with Goat Cheese

Name: 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)
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; ½ teaspoon salt, divided; ¼ teaspoon freshly ground black pepper; 2 garlic cloves, minced; Cooking spray; 4 cups hot cooked rotini (about 4 uncooked corkscrew pasta); 1 cup grape or cherry tomatoes; ¾ cup (3 ounces) crumbled goat cheese; 2 tablespoons chopped fresh basil

1 Rating
1 Review

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.

By Andrea Chesman

Recipe by Cooking Light September 2005

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Pasta and Grilled Vegetables with Goat Cheese

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Pasta and Grilled Vegetables with Goat Cheese

Account

Pasta and Grilled Vegetables with Goat Cheese

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Pasta and Grilled Vegetables with Goat Cheese