Grilled Summer Veggies and Pasta in a Warm Goat Cheese Sauce

Here is a n easy grilled veggie recipe to celebrate the summertime bounty. The recipe is particularly appropriate since it uses several of the ingredients that are in season right now. However, this recipe is flexible to what is in season.

The recipe calls for goat cheese which creates an instant creamy sauce when tossed with the warm pasta. If goat cheese is not your thing - substitute with ricotta.

This is the perfect dinner for those perfect to eat outside summer evenings. Just add a good bottle of wine and some artesian bread.

Ingredients:

1 lb short cut pasta (i.e.: Rotini)
6 oz fresh goat cheese (soft)
1 small summer squash - diced
1 small zucchini - diced
1 red bell pepper - diced
2 cups cherry tomatoes or other similar varieties - cut in half
1 cup green beans - one inch cuts
1/4 cup fresh basil - loosely packed and chopped
2 garlic cloves - minced
2 tbsp olive oil
Salt (kosher or sea)
Fresh pepper

Process:

1) In a large bowl, combine squash, zucchini, bell pepper, and green beans.

2) Add olive oil and salt/pepper to taste. Toss to coat.

3) On a medium-high heat grill in a vegetable basket/rack, add veggies and grill until lightly charred and tender (about 5 mins) - toss frequently

4) Remove veggies from grill and place aside - keeping warm

5) Prepare pasta to instructions on box

6) When pasta is al dente - drain pasta - retaining on cup of hot cooking water

7) Return pasta to pot and add tomatoes, basil, garlic and goat cheese (crumbled).

8) Add half of the cooking water and toss to create a creamy sauce. Add additional water to desired creaminess. Add salt and pepper to taste - season generously.

9) Place creamy pasta in serving bowl and top with grilled veggies. Lightly toss and serve immediately.