Roasted Vegetable Pasta with Goat Cheese

Do you remember when I teased you a bit last week and promised the recipe for Roasted Vegetable Pasta that accompanied a Scallion and Ginger Spiced Chicken dish that Emily and I made for Lauren? Well, here it is…and it is SO good. It was a big hit…I mean HUGE. I could have eaten this every day for a week but other folks had the same idea and it didn’t last long. Sob.

What I love about this dish is how versatile it is. We added a bit more zucchini and a golden beet to the recipe but think of the options! Broccoli, Brussels sprouts, mushrooms, onions…well, the list is endless isn’t it so add what you love. The original recipe from my friends at Cancer Treatment Centers of America called for Feta Cheese to be sprinkled on top but we only had goat cheese and it wasn’t quite crumbly so we just mixed it into the pasta before serving and it made a delish creamy sauce for our veggies.


Roasted Vegetable Pasta
  • 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
  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, onion and beet with 1 tablespoon oil. Season with salt and pepper. Roast vegetables, stirring every 5 minutes, until tender and browned, 10-20 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.

This was a terrific meal; if you missed the recipe for the Scallion and Ginger S[iced Chicken, head on over and check it out too. Are you like me at all…writing about something you made and wishing some leftovers were still in the fridge? That’s me now…I need to make this again, stat!

Scallion and Ginger Chicken

Go For the Color!

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!

– This recipe and health tip courtesy of Cancer Treatment Centers of America • –


    • Creative Culinary says

      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.

  1. says

    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.

  2. says

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

  3. says

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

  4. Emily says

    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)

  5. says

    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.


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