Pasta with Roasted Vegetables and Goat Cheese

Prep time:

20 to 30 minutes

| Serves:

Parmesan cheese: Optional
Zucchini: 4 cups (1000 ml) cubed
Eggplant: 2 cups (500 ml) cubed
Red pepper: 2 cups (500 ml) roughly chopped
Onion: 1 cup (250 ml) roughly chopped sweet white or red onions
Olive oil: 2 tbsp (30 ml)
Italian seasoning: 1½ tsp (7 ml) or French herbs
Goat cheese: 3½ to 4 oz (125 ml) crumbled
Rotini: 1 cup (250 ml) penne, or other pasta
Vegetables: Vegetables can be roasted up to one day in advance. Reheat in a hot oven for 5 to 10 minutes or until piping hot.

Preheat oven to 425°F (220°C)
Put zucchini, eggplant, peppers, and onions in a large bowl.
Add oil and herbs; toss to coat. Place vegetables in a single layer on prepared baking sheet; roast, stirring occasionally, for 30 to 40 minutes or until vegetables are golden and slightly softened.
Meanwhile, in a pot of boiling water, cook pasta according to package directions or until tender but firm; drain.
Toss vegetables with pasta. Crumble goat cheese over top; toss to combine or leave as is and sprinkle with Parmesan cheese, if desired.

per serving

Calories: 395 |

Protein: 13.7 g |

Fat: 13.4 g |

Carbohydrate: 56.3 g |

Fibre: 6.5 g |

Sodium: 99 mg |

VeggieTip?
When choosing vegetables for roasting, go for darker shades of red, orange, and green; they are richest in nutrients and
phytochemicals.