Pasta with Roasted Vegetables and Goat Cheese

Serves 4
Reneé Crompton, RD
Ottawa, ON

This dish is a great way to increase your vegetable intake. Prepare the recipe with the ingredients as given here or with any other vegetables that your family likes. If there are any leftovers, they're delicious served cold or reheated for lunch the next day.

For best flavor, use fresh herbs rather than dried, but add them at the very end with the cheese. Use about 2 tbsp (25 mL) fresh for every 1 tsp (5 mL) dried.

Nutrition Facts
When choosing vegetables for roasting, go for those with darker colors of red, orange and green; they are richest in nutrients and phytochemicals.

Make Ahead
Vegetables can be roasted up to one day in advance. Reheat in a hot oven for 5 to 10 minutes or until piping hot.

Variation
This vegetable mixture is equally spectacular on a pizza crust covered with a thin layer of pesto or pizza sauce.

Preheat oven to 425° F (220° C)
Large baking sheet with rim, greased

Parmesan cheese (optional)
4 cups cubed zucchini 1 L
2 cups cubed eggplant 500 mL
2 cups roughly chopped red bell peppers 500 mL
1 cup roughly chopped sweet white or red onions 250 mL
2 tbsp olive oil 25 mL
1 1/2 tsp dried Italian seasoning or French herbs 7 mL
3 1/2 to 4 oz goat cheese, crumbled 100 to 125 g
8 oz rotini, penne or other pasta 250 g
   

1. Put zucchini, eggplant, peppers and onions in a large bowl. Add oil and herbs; toss to coat. Place vegetables in a single layer on prepared baking sheet; roast, stirring occasionally, for 30 to 40 minutes or until vegetables are golden and slightly softened.
2. Meanwhile, in a pot of boiling water, cook pasta according to package directions or until tender but firm; drain.
3. Toss vegetables with pasta. Crumble goat cheese over top; toss to combine or leave as is and sprinkle with Parmesan cheese, if desired.

Nutritional Analysis per serving
Calories 395
Protein 13.7 g
Fat 13.4 g
Carbohydrate 56.3 g
Dietary Fiber 6.5 g
Sodium 99 mg

Excellent source of iron, vitamin C, vitamin A, thiamin, riboflavin, niacin and folacin. Good source of zinc and vitamin B6. Very high in dietary fiber.

Food Guide servings
Grain Products 2
Vegetables & Fruit 4 1/2
Milk Products 1/2
Meat & Alternatives

This dish is wonderful for casual entertaining. Finish the meal with Orange Crème Caramel (see recipe, page 168).

Serving Size: 1/4 recipe
2 1/2    1    1    2    1

Recipe from Dietitians of Canada - Great Food Fast
by Bev Callaghan RD and Lynn Roblin RD
(published by Robert Rose) © 2000 Dietitians of Canada

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