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Roasted Vegetable Pasta with Goat Cheese

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Roasted Vegetable Pasta with Goat Cheese

Don’t you love it when something good for you is also really good? That’s certainly the case with this Roasted Vegetable Pasta with Goat Cheese. It’s simple, filled with great veggies and while seasoned with a bit of olive oil and garnished with some goat cheese; that’s it. I could have eaten this every day for a week but other folks had the same idea and it didn’t last long. Sob.

I do love it on pasta but I am thinking more and more about how I would convert something to gluten free since a neighbor has switched gears and is trying to eliminate gluten to deal with a thyroid problem. I like sharing the food I make with her so I’m thinking about that more than I have in years past. She brought over some GF pasta the other night that was made with quinoa that would work and I can also envision this on zoodles (zucchini noodles!).

Roasted Vegetables

What I really love about this dish is how versatile it is. I didn’t have carrots which I’ve used before so just did a bit more zucchini but really it’s all about what you love. Peppers, zucchini, beets, broccoli, Brussels sprouts, mushrooms, onions…well, the list is endless so use your favorite veggies. The original recipe came from the folks at Cancer Treatment Centers of America who had graciously given me some great nutritious recipes to prepare for my daughter while she was dealing with breast cancer in 2013 (now thankfully cancer free!) and it’s remained a favorite of ours.

While fresh summer tomatoes are ideal; in order to make this year round I’ve been able to source some decent tomatoes at Sprouts. It seems the smaller the variety the better they are in winter; I’ve even used small cherry tomatoes just cut in half. Make sure you mixed the tomato sauce with the hot pasta; that cooks them just a bit and helps to soften them and bring out more flavor.

While I could eat this by itself for a meal, the first time I made it a couple of years ago I served it with this Scallion and Ginger Spiced Chicken and I have to admit if wanting to serve as a side dish with a protein, it was pretty perfect!

Roasted Vegetable Pasta with Goat Cheese

Go For the Color!

One tip from Cancer Treatment Centers of America – When buying fruits and vegetables – the brighter the better! Colorful produce contains more cancer-fighting vitamins and minerals. So pick red peppers, grab purple grapes and bring home the broccoli!

Yield: 4 Servings

Roasted Vegetable Pasta

Roasted Vegetable Pasta
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 medium zucchini, diced
  • 1/2 red bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • Salt & freshly ground black pepper to taste
  • 2 large tomatoes, chopped
  • 1/4 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 12 ounces linguine or spaghetti
  • 1/2 cup crumbled goat cheese

Instructions

  1. Preheat oven to 450°. Bring a large pot of salted water to boil.
  2. In a large roasting pan or a large baking sheet with sides, toss zucchini, bell peppers, and onion with 1 tablespoon oil. Season with salt and pepper. Roast vegetables, stirring every 5 minutes, until tender and browned, 15-25 minutes.
  3. Meanwhile, in a large bowl, combine tomatoes, basil, garlic and remaining oil. Season with salt and pepper.
  4. Cook pasta until al denté, 8-10 minutes. Drain and transfer to the bowl with the tomatoes. Add roasted vegetables and toss well. Adjust with salt and pepper. Serve, passing goat cheese separately.

Nutrition Information:

Yield:

4vvvV132444

Serving Size:

1
Amount Per Serving: Calories: 2514.61Total Fat: 50.25gCarbohydrates: 454.43gProtein: 100.66g
© Creative Culinary
Cuisine: American / Category: Fall Favorites

food network

Need more pasta in your life? Check out these recipes featuring Pasta for this weeks Food Network #ComfortFoodFeast.

The Lemon Bowl: Whole Wheat Pasta with Sausage, Peas and Ricotta
The Mediterranean Dish: Easy Baked Ziti with Italian Sausage and Fresh Mozzarella
Dishing with Divya: Homemade Mac and Cheese
Healthy Eats: 10 Pasta Dishes You Need in Your Life This Winter
Taste with the Eyes: Red Lentil Spaghetti (gluten-free) with Cauliflower Rosa Sauce (vegan)
The Mom 100: Greek Chicken Pasta Salad
Big Girls Small Kitchen: The Best Broccoli Linguine
Creative Culinary: Roasted Vegetable Pasta with Goat Cheese
FN Dish: Baked Pastas > Every Other Pasta


Comments

  1. Tried this recipe last night with friends who like goat cheese, but added a few other spices. I took a large bowl and placed the onions, zucchini, peppers, oil, salt and pepper into it along with roughly 1 tsp of sage, ginger and cumin, and sprinkled a normal pinch of oregano, and tarragon and mixed it before placing on the baking sheet. and putting on a very small pinch of each added spices over top of it before placing into the oven. The flavor in it was amazing and the whole bowl of pasta was gone in half an hour, however after the first helping most of us switched from goat cheese to a blend of Italian cheeses: Romano, Fontina, Mozzarella, Parmesan, and Asiago. We felt it was a better marriage of the flavors in the pasta. When I try this again, I think to add a little moisture to the dish instead of chopped basil, I'm going to use about the same 1/4 cup of pesto, maybe a little less, just to give it a sort of sauce.
    Reply

    • I personally LOVED it with the goat cheese but the beauty of recipes are that sometimes they are simply inspiration and if you were inspired to go in a different direction I think that's fantastic. Your revision lends itself to a more Italian variation...I'm sure it was good too!
      Reply

  2. this was delicious!!!! But why do chefs/cooks always underestimate the prep time? Never fails. This took much more than 10 minutes to prep....it took 10 minutes just to gather the ingredients! LOL
    Reply

    • Joanie...I apologize! Sometimes it is quicker for me because my kitchen is setup for speed...but sometimes I forget to keep track too and take a guess. Hard to confess but it's true. I'm going to revise that time because the truth is I think that must have been a typo; even reading it my first thought was...took me longer than 10 minutes! But the good news is that we agree that it is so good; I hope for you worth every minute!
      Reply

      • yes, it was sooo good, despite the time glitch. I also knew, as soon as i looked at your recipe, that tie time was way off. Don't worry, Ina does the same thing.......she has sous chef, I am sure!
        Reply

        • I could only add 5 minutes to prep since it's really all about chopping the veggies. More time is spent in the cooking and between the two I think the timing is pretty accurate. Hey, I don't if I have a similarity to Ina...except that whole sous chef thing. I wish! :)

    • Thanks Matt...you know how sometimes something just sounds pretty good but the result is beyond that? That was this dish. We simply loved it. Now I need to redo and drink that SB; just found some during unpacking that I love from St. Supery.
      Reply

  9. This does sound like on hearty and very healthy pasta dish Barb. On another note, I know that you are trekking to your daughter's for your photo shoots. Just want to let you know that your photographs are as beautiful as always.
    Reply

  12. The pasta dish really looks fantastic and a wonderful compliment to the chicken. The creamy goat cheese is perfect with those wonderful vegetables.
    Reply

  13. The pasta dish really looks fantastic and a wonderful compliment to the chicken. The creamy goat cheese is perfect with those wonderful vegetables.
    Reply

  14. I basically made a variation on this last night, minus the pasta. Did some red potatoes in the mix and used cream cheese because that's what I had on hand. Still yummy and healthy. The roasted veggie concept is very versatile, but I really did enjoy on the pasta with goat cheese (my favorite)
    Reply

  15. I absolutely love roasted vegetables! Sometimes I just mix up whatever is in the fridge, pop it in the oven and that becomes dinner. Now to take that mixture, add some goat cheese, and toss it with pasta...wow! This will definitely find its way to our table very soon.
    Reply

Trackbacks

  4. 10 Pasta Dishes You Need in Your Life This Winter – Comfort Food Feast - Your Leading Fitness Resources says:
    […] Greek Chicken Pasta Salad Big Girls Small Kitchen: The Best Broccoli Linguine Creative Culinary: Roasted Vegetable Pasta with Goat Cheese FN Dish: Baked Pastas > Every Other […]
    Reply
  6. […] Chicken Pasta Salad Big Girls Small Kitchen: The Best Broccoli Linguine Creative Culinary: Roasted Vegetable Pasta with Goat Cheese TasteBook: Olive Oil & Kale Spaghettini In Jennie’s Kitchen: Best Pasta […]
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About Me

I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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