Roasted Vegetable Pasta with Goat Cheese
Roasted Vegetable Pasta with Goat Cheese is a great marriage of ingredients while also simple to make and a wonderful main course or side.
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 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. Zucchini noodles might do the trick; she could simply add the tomatoes and goat cheese? I’ll have to try that.
I like sharing the food I make with her so I’m thinking about gluten free substititions 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 rice or cooked quinoa. Heck I would eat a big bowl all by itself without any of those three; roasted veggies are simply delicious.
One reason I like to find recipes that work for Amy is because she is so NOT demanding. She never expects it to be my job when I’m hosting to cater to her diet and for that reason, I like trying to. I might not make everything gluten free but sometimes it’s little things; and I’ll do them. Cornstarch to thicken gravy instead of flour…sure. Gluten free flour for lemon bars? Couldn’t tell the difference!
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 wonderful and 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 Limoncello and Herb Barbecued Chicken Thighs and that’s all we needed for dinner; it’s a nice light and quick meal. I think you could offer it as a side with any protein and it would be a great fit.
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!
Need more pasta in your life? Check out these recipes featuring Pasta for this weeks Food Network #ComfortFoodFeast.
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 (You’re Here!)
FN Dish: Baked Pastas > Every Other Pasta
PIN IT! ‘Roasted Vegetable Pasta with Goat Cheese’
Roasted Vegetable Pasta
Ingredients
- 2 medium zucchini diced
- ½ red bell pepper diced
- ½ 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
- ¼ cup chopped fresh basil
- 2 garlic cloves minced
- 12 ounces linguine or spaghetti
- ½ cup crumbled goat cheese
Instructions
- Preheat oven to 450°. Bring a large pot of salted water to boil.
- 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.
- Meanwhile, in a large bowl, combine tomatoes, basil, garlic and remaining oil. Season with salt and pepper.
- 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.
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.
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!
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
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!
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!
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! 🙂
Flavor is the most important thing in a dish IMO, but right after that comes color. The better it looks, the better it always seems to taste. And this looks superb! Thanks so much.
This looks absolutely amazing and I cannot wait to make it!!
What a great recipe! I love goat cheese, so this is on the list. It’s light and fresh, so I’d pair it with a Sauvignon Blanc!
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.
This salad is everything I love about summer!!
Me too Liz; I can’t get enough fresh produce into my meals right now.
I love rstd veggie & goat cheese pasta. I use big chunks of the semi-soft goat cheese… not so pretty, but YUM.
You are right on…sometimes yum is all that counts!
This sounds fantastic Barb! Love the tasty, bright, flavorful simplicity of this healthy dish. You know how I adore goat cheese so this is right up my alley. Perfect for spring!
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.
Isn’t goat cheese wonderful? That pasta is beautiful next to that chicken.
Goat cheese is pretty amazing with roasted vegetables!
The pasta dish really looks fantastic and a wonderful compliment to the chicken. The creamy goat cheese is perfect with those wonderful vegetables.
The pasta dish really looks fantastic and a wonderful compliment to the chicken. The creamy goat cheese is perfect with those wonderful vegetables.
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)
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.