Roasted Veggie and Goat Cheese Penne

• 8 oz penne pasta
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt, to taste
• Pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp balsamic vinegar

Steps

1. 1 Preheat oven to 400°F. Toss diced veggies with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
2. 2 Meanwhile, cook penne according to package instructions until al dente. Drain and set aside.
3. 3 In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add garlic and sauté until fragrant.
4. 4 Add roasted veggies and cherry tomatoes to the skillet. Stir in balsamic vinegar and cook for 2-3 minutes.
5. 5 Toss in cooked penne, goat cheese, and fresh basil. Stir until goat cheese begins to melt and coat the pasta.
6. 6 Serve immediately, topped with grated Parmesan cheese.

Equipment

• Baking sheet
• Large skillet
• Pot for boiling pasta

Variations

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

Substitutions

• Use broccoli florets or cauliflower in place of zucchini and yellow squash.
• Substitute olive oil with avocado oil for a different flavor profile.

Pairings

• A crisp Chardonnay complements the roasted veggies.
• Warm crusty bread on the side to mop up every last bit of sauce.

Nutrition

Tips

• For extra flavor, toast pine nuts and sprinkle over the top before serving.
• If you prefer a saucier dish, add a splash of pasta water to the skillet.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding pasta water to loosen.

Serving Suggestions

• Pair with a simple green salad dressed with lemon vinaigrette.
• A sprinkle of toasted pine nuts or a drizzle of olive oil adds a gourmet touch.

FAQ