Grilled Vegetable, Balsamic, and Goat Cheese Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings (scant 2 cups each)
  • 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
  1. Preheat a grill to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
*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.
Nutrition Information
Serving size: ~2 cups Calories: 500 Fat: 29.6 Carbohydrates: 47.4 Sugar: 8.3 Sodium: 443 Fiber: 6.3 Protein: 15.9 Cholesterol: 14
Recipe by Prevention RD at