Farfalle pasta tossed with roasted vegetables and creamy goat cheese is a delicious and easy weeknight meal.
Ingredients
- 8 ounces farfalle pasta
- 2 cups diced vegetables zucchini, and eggplant), such as bell peppers
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 ounces goat cheese crumbled
- Basil leaves for garnish
Instructions
- Cook the farfalle pasta according to package instructions. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Spread the diced vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the cooked farfalle pasta and roasted vegetables. Crumble the goat cheese over the top and gently toss to combine.
- Serve the pasta hot, garnished with fresh basil leaves.
Nutrition
Calories: 380kcalCarbohydrates: 54gProtein: 14gFat: 13gFiber: 5g