Grilled Vegetable, Balsamic, and Goat Cheese Pasta
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 7 servings (scant 2 cups each)
Ingredients
14 oz dry whole wheat rotini
3 small zucchini, cut into quarters lengthwise
2 small yellow squash, cut into quarters lengthwise
1 lb asparagus, woody ends trimmed
½ cup + ¼ cup olive oil, divided
1 tsp salt
½ tsp black pepper
¼ cup aged balsamic vinegar*
5 oz goat cheese
Instructions
Preheat a grill to 400 degrees F.
Meanwhile, bring a large pot of water to a rolling boil. Add pasta and cook 9-11 minutes or until al dente. Drain and transfer to a large bowl.
Drizzle zucchini, yellow squash, and asparagus with ¼ cup olive oil, salt and pepper. Gently toss to coat. Grill on preheated grill for 7-10 minutes or until tender and beginning to char, turning once half way through. Remove from grill and carefully cut vegetables into 1½-inch long pieces and transfer to the large bowl, over the pasta.
Whisk together the remaining ½ cup olive oil and the balsamic vinegar. Drizzle over the vegetables and pasta, gently toss to coat. Crumble goat cheese over the pasta and toss once again.
Notes
*If you do not have aged balsamic vinegar, start with ½ cup balsamic vinegar and reduce to ¼ cup in small pot over medium-low heat.