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Nutritional Information
Calories: 327
Fat: 5.8g
Protein: 14g
Carbohydrates: 56.3g
Fiber: 3.4g
Cholesterol: 19mg
Sodium: 682mg
Calcium 149mg
Servings
Serves 4.
Serving size: 2 1/2 cups pasta, 3 tablespoons cheese, and 1 1/2 teaspoons fresh basil.
Serves 6, each serving about 2 cups
Time To Cook
Total Preparation & Cooking time: 30 minutes total.
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Pasta With Goat Cheese & Grilled Vegetables
Ingredients
- 1 large zucchini, quartered lengthwise, about 8 ounces
- 1 red bell pepper, cut into 4 wedges
- 1 fresh leek, trimmed and halved
- 1 can drained artichoke hearts, 14 ounces
- 1 head radicchio, quartered
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- Cooking spray of your choice
- 4 cups hot cooked rotini cut style pasta
- 1 cup grape tomatoes
- 3/4 cup crumbled goat cheese, about 3 ounces
- 2 tablespoons chopped fresh basil
Directions
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- Prepare grill.
- Arrange zucchini, bell pepper, leek, artichokes and radicchio on a single layer jelly-roll style pan; sprinkle evenly with 1/4 teaspoon salt, black pepper, and garlic.
- Lightly coat vegetables with cooking spray. Place vegetables on grill rack and grill 3 minutes on each side or until browned and tender.
- Remove vegetables to a cutting board and chop into bite-sized pieces.
- Place hot, cooked, drained pasta in a large bowl and sprinkle with remaining 1/4 teaspoon salt, tossing well.
- Stir in grilled vegetables and grape tomatoes. Sprinkle with cheese and fresh basil.
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