Pasta with Roasted Vegetables and Goat Cheese

Pasta with Roasted Vegetables and Goat Cheese

Prep time:
20 to 30 minutes
| Serves:

Recipe From: Dietitians of Canada - Great Food Fast by Bev Callaghan, RD and Lynn Roblin, RD (published by Robert Rose) © 2000 Dietitians of Canada
Add to Meal Plan
  • 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.
  • Large baking sheet with rim, greased
  • Oven
  1. Preheat oven to 425°F (220°C)
  2. Put zucchini, eggplant, peppers, and onions in a large bowl.
  3.  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.
  4. Meanwhile, in a pot of boiling water, cook pasta according to package directions or until tender but firm; drain.
  5. Toss vegetables with pasta. Crumble goat cheese over top; toss to combine or leave as is and sprinkle with Parmesan cheese, if desired.
Nutrition Facts

per serving

Calories: 395 |

Protein: 13.7 g |

Fat: 13.4 g |

Carbohydrate: 56.3 g |

Fibre: 6.5 g |

Sodium: 99 mg |

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

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