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30 Minute Pine Nut Goat Cheese Pasta With Roasted Vegetables
A 30-minute meal that everyone will love. Keeping it quick but delicious is my go to weekly meal prep style. Lots of wonderful textures and colors in this dish make it so darn good. Swap out any of the vegetables for ones you have on hand and personalize as you go!
Prep Time: 00:10
Cook Time: 00:20
1 box penne pasta (or your pasta shape of choice)
1 pound brussel sprouts
1 medium zucchini
1 yellow zucchini
1 yellow onion
4 ounces goat cheese
1/4 cup pine nuts
2 cups baby spinach, arugula, or kale
2 tablespoons olive oil
2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
2 tablespoons olive oil, divided
1/2 juice of a lemon
salt and pepper to taste
1Preheat oven to 400 degrees F. Prepare a baking dish with a Silpat or parchment paper, spray with non-stick spray.
2Trim off bottoms of brussel sprouts and cut in 1/2s. Trim ends off zucchini, cut into 1/2 inch rounds. Slice onion into thin slices. Place all vegetables onto the prepared baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper. Bake for 15-20 minutes or until caramelized and cooked through. Remove from oven, set aside to cool slightly.
3In a small sauté pan over medium-low heat, toast 1/4 cup of pine nuts until just starting to caramelize and aromatic. Remove from heat and set aside.
4Chop fresh oregano if using, set aside. With pine nuts. Cut roasted zucchini rounds into quarter moons.
5In a large bowl combine your baby leafy greens, roasted vegetables, warm pasta, oregano, juice of 1/2 a lemon, tablespoon olive oil, goat cheese, and pasta water. Gently combine the ingredients, letting the goat cheese melt and the past water get absorbed. Taste, season with salt and pepper as needed.
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