This dish makes a lot, which is good because it I makes for GREAT leftovers. This is a good recipe to have on hand because it uses mostly pantry staples so you can make it anytime. I mean, I don’t usually have prosciutto just lying around, but this pasta is still really yummy without it too. The prosciutto was an added bonus this time around.
It all comes together really quickly, so it makes a good weeknight meal even when you’re busy.
Roasted Veggie and Goat Cheese Pasta
1 each red, orange, yellow bell pepper, seeded and sliced
1 large zucchini, sliced
1 medium shallot, sliced
4 cloves of garlic, minced
Salt & pepper to taste
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
4 oz package prosciutto, cut or torn into small pieces *optional
1 box small pasta, like penne or small shells
2 tablespoons Balsamic vinegar
*Note: Prosciutto is a bit salty on its own, so if you are using it, you can go easy on the salt on the roasted veggies.
Toss the bell peppers, zucchini, shallot, and garlic in a couple tablespoons of olive oil and salt & pepper. Roast in a 425 degree oven for about 20 minutes, or until tender and a little caramelized on the edges.
Meanwhile, in a small skillet, crisp up the prosciutto if you are using it and cook your pasta per package directions. I like using Banza chickpea pasta for this, but you can use any pasta you like.
When the pasta is done, drain and put it in a large bowl. Add the prosciutto and the veggies. Use any of the oil that comes off during roasting as well. That’s lots of flavor!
In a small bowl, whisk together a tablespoon of olive oil and the balsamic vinegar. Pour over the pasta mixture and toss.
Finally, add some crumbled goat cheese (as much or as little as you want; there are no rules here!) and the fresh herbs. Toss again and serve.