My mom and Granny would make this Grilled Vegetable, Balsamic, and Goat Cheese Pasta
when I was growing up so
yesterday I got home from work and 45 minutes is all I had to get dinner ready
before taking our kids to meet up with some friends of ours who just relocated to town.
I was mindful how the kids would react to this new family since we don’t have much friends and who visit regularly we prefer going out as family.
I just formulated my recipe quickly because when i remembered I would be home
late I purchased my ingredients during lunch time. zucchini, and squash,pasta, asparagus
not forgetting GOAT CHEESE. The star (you know…) I mean, the vegetable are the star? Wink wink…
Honestly, Dietitian or not, cheese is always the star.
First, I usually, preheat the grill between shoeling bites of food into the baby’s mouth,whisking
together the good olive oil,boiling pasta and balsamic vinegar
Never know if this mixture would be fabulous as i dreamed it would be.
Thinking about it now there was no plan B for the night Grilled Vegetable, Balsamic, and Goat
Cheese Pasta…or Nothing.
My hubby is always Luke warm when it comes to goat cheese’s he is not a fan of the dish. Crazy
is what I call him because i am always ready to eat the leftovers in the morning( breakfast)
enough veggies is always great for healthy… while still being rich and creamy .
Ingredients for Grilled Vegetable, Balsamic, and Goat Cheese Pasta
15 oz dry whole wheat rotini
4 small zucchini, cut into quarters lengthwise
3 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 of aged balsamic vinegar*
Instructions on Grilled Vegetable, Balsamic, and Goat Cheese Pasta
Preheat a grill to 400 degrees F.
Meanwhile,boil a large pot of water . Then add pasta and cook 10-12 minutes
or until all dente. You can wash or Drain usually transfer to a bowl.
just drizzle the zucchini,asparagus with ¼ cup olive oil and yellow squash, salt and pepper.
its wise to gently toss to coat. Grilling on preheated grill for 6-11 minutes or until tender and beginning to char,
turning it once half way through. ones removed from grill, carefully cut vegetables preferably into 1½-inch long pieces , place a larger bowl with the pasta
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 should be whisk together and toss once again.
*Some may not have aged balsamic vinegar,please start with ½ cup balsamic vinegar and reduce to ¼ cup in
small pot over medium-low heat.
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