Roasted Veggie Pasta with Goat Cheese
Oven-Roasted Vegetable Medley Pasta with Creamy Goat Cheese Crumbles
Ingredients:
8 oz fusilli or penne pasta
1 zucchini, sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, cut into wedges
1 cup cherry tomatoes
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup crumbled goat cheese
2 tablespoons fresh basil, chopped (optional)
Directions:
Preheat the oven to 400°F (200°C).
On a large baking sheet, toss the zucchini, bell peppers, onion, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper.
Roast in the oven for 20–25 minutes, until vegetables are tender and lightly charred.
Meanwhile, cook the pasta in a pot of salted boiling water according to package instructions. Reserve 1/4 cup of pasta water, then drain.
Combine the roasted vegetables with the cooked pasta in a large bowl. Add a splash of reserved pasta water if needed to help mix everything evenly.
Gently fold in crumbled goat cheese and fresh basil if using.
Serve warm or at room temperature for a deliciously creamy, veggie-packed meal.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 410 kcal | Servings: 4 servings