Pasta & Grilled Vegetables with Goat Cheese
Servings: 4
Ingredients
- 1 large zucchini or yellow squash quartered lenthwise
- 1 large red bell pepper quartered
- 1 large leek trimmed & halved
- 14 ounces canned artichokes hearts in water drained
- 1 head radicchio quartered
- 1/2 teaspoon salt divided
- 1/4 teaspoon freshly ground black pepper
- 2 large garlic cloves minced
- cooking spray
- 1 lb. corkscrew pasta cooked & drained
- 6 ounces goat cheese
- 2 tablespoons fresh basil chopped
- 1 pint cherry tomatoes halved
- black olives optional
Instructions
- Prepare grill.
- Soak leeks in cold water to wash out all the sand.
- Arrange zucchini, red bell pepper, leek, artichoke hearts & radicchio in a single layer on a jelly roll pan. Sprinkle with 1/4 teaspoon salt, black pepper and garlic. Lightly coat with cooking spray.
- Place veggies on grill rack and grill 3 minutes on each side or until browned and tender. Remove and chop into bite size pieces.
- Place cooked pasta in a large bowl and sprinkle with remaining salt and toss well. Stir in grilled veggies, tomatoes. goat cheese, basil and black olives if using.
Notes
To increase servings to 6-8, double the amount of zucchini, bell pepper and leeks.
Adapted from Cooking Light, September 2005
Recipe By: Vicki Latimer
Serving Size: 4
Serving Size: 4
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