Roasted Vegetable and Goat Cheese Penne

• 8 oz penne pasta
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1/2 cup crumbled goat cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Optional: Red pepper flakes for spice

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss zucchini, bell peppers, cherry tomatoes, and garlic with olive oil, salt, and pepper on a baking sheet.
3. 3 Roast vegetables for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
4. 4 Meanwhile, cook penne according to package instructions until al dente. Drain and set aside.
5. 5 Combine roasted vegetables with penne in a large bowl.
6. 6 Gently fold in goat cheese and basil until cheese is softened and mixed.
7. 7 Sprinkle with Parmesan cheese and serve with extra basil if desired.
8. 8 Add red pepper flakes for a spicy kick, if using.

Equipment

• Baking sheet
• Large mixing bowl
• Parmesan grater (if not pre-grated)

Variations

• Add grilled chicken for a protein boost.
• Substitute feta cheese for goat cheese for a tangy twist.

Substitutions

• Use whole wheat penne for a heartier option.
• If goat cheese is unavailable, ricotta salata offers a similar tang.

Pairings

• A side Caesar salad
• Warm crusty bread

Nutrition

Tips

• For extra flavor, roast a minced shallot with the vegetables.
• Use fresh herbs for the best flavor, but dried basil can be used in a pinch.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of pasta water to restore texture.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of crisp white wine like a Sauvignon Blanc.

FAQ