I’m a big fan of both roasted vegetables of all kinds and goat cheese, so when I saw a recipe for Penne with Roasted Vegetables and Goat Cheese on the Cooking Light website this morning, it appealed to me. I had a small log of goat cheese on-hand, so I made sure to grab the veggies used in the recipe, when I hit the grocery store before lunch.
I stuck to the recipe for the most part, but added mushrooms and marjoram and omitted basil. I also used a little less of the vegetables and goat cheese. My daughter will only eat her veggies raw, but gobbled up the pasta, so it worked out for us, but you may wish to use the larger quantities of vegetables and cheese from the original recipe, especially if you are feeding 4 people.
- 1/2 pound uncooked rigatoni or other sturdy pasta
- 1 yellow squash sliced on diagonal
- 1 zucchini sliced on diagonal
- 1/2 red onion sliced vertically into narrow wedges
- 6 crimini mushrooms halved
- 10 grape tomatoes halved
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 6-8 twists of fresh ground pepper pepper
- 1 tbs balsamic vinegar
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh marjoram or oregano
- 3 oz. of goat cheese
- Preheat oven to 475 degrees.
- Put water for pasta on to boil, while prepping veggies.
- Place vegetables, garlic oil salt & pepper in large bowl and mix.
- Dump out onto baking sheet, and roast for 15-20 minutes.
- Drain pasta at al dente stage and set aside.
- Return the vegetables to the large bowl, add balsamic and herbs. Mix well.
- Add the goat cheese, and stir.*
*I used standard log goat cheese, a firmer crumbed goat cheese might work better in this.
*I mixed the goat cheese in gently, since I wanted the dollops to stay relatively intact. If you prefer a creamier coating on pasta, you may wish to stir more.