Herbed Goat Cheese and Roasted Veggie Pasta

• 8 oz penne pasta
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 4 oz goat cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 400°F. Toss cherry tomatoes, zucchini, red bell pepper, garlic, olive oil, salt, and pepper on a baking sheet.
2. 2 Roast vegetables for 20-25 minutes until tender and slightly caramelized.
3. 3 Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
4. 4 In a small bowl, mix goat cheese, parsley, and thyme until well combined.
5. 5 Combine roasted vegetables and cooked pasta in a large bowl.
6. 6 Add herbed goat cheese to the pasta mixture and gently toss to combine.
7. 7 Serve immediately, garnished with Parmesan cheese if desired.

Equipment

• baking sheet
• large bowl
• colander

Variations

• Add grilled chicken for a protein boost.
• Substitute feta cheese for a tangier flavor.

Substitutions

• Use whole wheat pasta for a heartier option.
• Replace goat cheese with ricotta for a milder taste.

Pairings

• Serve with a chilled Sauvignon Blanc or a light Pinot Noir.

Nutrition

Tips

• For extra flavor, toast pine nuts and sprinkle over the pasta before serving.
• Add a squeeze of lemon juice for a bright, fresh twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or broth.

Serving Suggestions

• Pairs well with a crisp green salad or garlic bread.

FAQ