Pasta and Grilled Vegetable with Goat Cheese

Ingredients:

• 1 large zucchini, quartered lengthwise (about 8 oz)
• 1 red bell pepper, cut into 4 wedges
• 1 leek, trimmed and halved
• 1 (14 oz) can artichoke hearts, drained
• 1 head radicchio, quartered
• 1/2 tsp salt, divided
• 1/4 tsp freshly ground black pepper
• 2 garlic cloves, minced
• Cooking spray
• 4 C hot cooked rotini (about 4 cups uncooked corkscrew pasta)
• 1 C grape or cherry tomatoes
• 3/4 C (3 ounces) crumbled goat cheese
• 2 Tbsp chopped fresh basil

Directions:

• Prepare grill.

• Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a jelly-roll pan; sprinkle evenly with 1/4 tsp 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 tsp salt, tossing well. Stir in grilled vegetables and the tomatoes, and sprinkle with cheese and basil.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 327
  

Rating:
Comments:

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