Roasted Veggie Pasta with Goat Cheese

By ForkAndTheCork

Ingredients

• 1 bunch asparagus (about a pound) tough ends removed, cut into 1 1/2 inch pieces
• 2 zucchini, ends trimmed, cut into good sized pieces then halved
• 1/2 pint of grape tomatoes left whole
• 5 garlice cloves, peeled and halved
• 2 tablespoons olive oil or grapeseed oil
• salt and pepper
• 3 tablespoons butter, cut into small pieces
• 12 ounces cavatappi or other short pasta (I also like bowties)
• 1 small log soft goat cheese (5 ounces), crumbled
• 2 to 3 tablespoons snipped fresh chives, or scallions green part only cut into little pieces
• fresh lemon juice

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. Bring a large pot of water to a boil for pasta. Place all prepared veggies (including garlic) on a large rimmed baking sheet; drizzle with oil, and season with salt and pepper. Roast until tender, tossing occasionally 25 to 30 minutes.
While veggies are roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1/3 cups pasta water; drain pasta and return to pot.
In a medium bowl, combine goat cheese, 3 tablespoons butter, and 1/3 cup pasta water. Season with salt and pepper, and whisk until smooth. Add fresh lemon juice (I squeeze about half a lemon) Add goat-cheese mixture and veggies to pasta; toss to combine. Serve pasta garnished with chives, or scallions.
Enjoy!