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!).
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!
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!
Roasted Vegetable Pasta
- 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
- 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.
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