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)

 

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.

 

Andrea Chesman, Cooking Light

SEPTEMBER 2005

 

 

Source: MyRecipes