1 large zucchini, quartered lengthwise
1 red bell pepper, cut into 4 wedges
1 leek, trimmed and halved
1 can (14 oz/396 g) 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 cups uncooked rotini
1 cup grape or cherry tomatoes
1/4 cup crumbled goat cheese
2 Tbsp chopped fresh basil
Prepare grill.
Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a 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.
Cook pasta as per pasta cooking instructions.
Place cooked pasta in a large bowl; sprinkle with remaining 1/4 tsp salt, tossing well. Stir in the grilled vegetables and tomatoes; sprinkle each serving with goat cheese and basil.
The Best of Cooking Light's "Summer Grilling", 2007, page 61
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