Thursday, September 27, 2012

Roasted Veggie Pasta with Goat Cheese

This pasta is a perfect weeknight meal.  Despite being a vegetarian dish, it’s still hearty and filling, yet surprisingly light since I used the pasta water to make the goat cheese sauce.  Even better- it’s super easy to prepare and practically a one pot wonder.  I wasn’t sure if would go over well with Mike (especially post work out!) but surprisingly – he added it to the official ‘home run’ list; the ultimate compliment!

* 1 yellow squash, roughly chopped
* 1 zucchini, roughly chopped
* 2 plum tomatoes, sliced
* 1 sweet onion, roughly chopped into wedges
* 1/4 c. olive oil, salt, pepper
* 4 oz. chèvre (plain goat cheese)
* 1/4 c. parmesan cheese
* 3/4 lb. whole wheat penne pasta

Preheat the oven to 400.  Meanwhile, spread the vegetables out evenly on a cookie sheet.  Pour olive oil over the veggies and season with salt and pepper. Transfer to oven and roast 35 minutes, stirring once or twice. Prepare the pasta as directed, but reserve 1 c. of the pasta water before draining; set aside.  Return the pasta to the pot and add the cooked vegetables.  Add in the goat cheese and parmesan, as well as 2 tbsp. pasta water.  Stir well to combine.  If sauce is too thick, continue to add 1 tbsp. of the pasta water at a time until you reach the desired consistency.  Enjoy!

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