Roasted Vegetable Pasta With Goat Cheese Tarifi

Malzemeler

• 1 Pound Penne Pasta. Vegetables: 2 Cups Zucchini Cut Into 2 Inch Pieces, 2 Cups Eggplant Cut Into 2 Inch Pieces, 1 Large Red Pepper, Cored And Cut Into 2 Inch Pieces, 1 Medium Red Onion, Peeled And Cut Into 1 Inch Pieces, 2 Portabello Mushroom Caps Cut Into 1 Inch Pieces, 2 Cloves Garlic, Peeled & Sliced, 4 Plum Tomatoes, Quartered, 1/4 Cup Chopped Basil, 3 Tablespoons Olive Oil, Sea Salt & Cracked Black Pepper. Sauce: 2 Tablespoons Balsmamic Vinegar, 1 Tablespoon Olive Oil, 2 Ounces Soft Goat Cheese. To Serve: Additional Crumbled Goat Cheese, Chopped Fresh Basil

Hazırlanışı

1. Preheat the oven to 425 degrees F. Toss all of the vegetables together with the olive oil and seasonings and spread onto a large baking sheet. Roast the vegetables for 25 minutes or until fork tender and lightly browned. Cool the vegetables and heat a large pot of salted water for the pasta. Cook the pasta until it is al dente and drain, reserving a half cup of the pasta water. Mix the sauce ingredients into the pasta with the vegetables and stir to mix well, adding a little pasta water if the mixture seems a little dry. Divide into individual bowls topped with a little crumbled goat cheese and shredded basil.

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