Roasted vegetables

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Goat Cheese + Roasted Vegetables = A Filling and Healthy Meal
Works best with: Tube shapes like penne (ribbed varieties will hold onto the cheese better)

While the pasta boils: Warm 3 cups of cubed, roasted vegetables (which you can make up to 2 days in advance) in a sauté pan sprayed with olive oil. Sweet potatoes, eggplant, bell peppers and onions all work well. Drain pasta, toss with an 8-ounce log of goat cheese that you've broken into pieces and about a cup of cooking water. When the cheese is completely incorporated, stir in the warmed vegetables and top with chopped, fresh herbs, such as parsley or basil.
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