Vegetarian

Roasted Veggies with Pasta and Goat Cheese is for Dinner.

Roasted Veggies with Pasta and Goat Cheese takes 10 minutes to prepare.

Roasted Veggies with Pasta and Goat Cheese takes 30 minutes to cook.

Roasted Veggies with Pasta and Goat Cheese makes 6 servings.

The ingredients for Roasted Veggies with Pasta and Goat Cheese are:

1 lb. medium asparagus, trimmed
2 portabella mushroom caps
1 sweet onion, coarsely chopped
2 6" zucchinis, chopped
1 T. olive oil
1 c. grape tomatoes, halved
1/2 c. balsamic vinegar
12 oz. pasta, cooked (shells or farfalle work well)
2 oz. soft herbed goat cheese
salt and pepper to taste

Here is how you make Roasted Veggies with Pasta and Goat Cheese:

Preheat oven to 350.Chop all the vegetables except the tomatoes uniformly and place in a roasting pan. Drizzle with oil and vinegar.Salt and pepper lightly.Roast until cooked to desired tenderness.While veggies cook, cook the pasta and halve the tomatoes.Place cooked pasta, tomatoes, and goat cheese in large serving bowl.When veggies are done, dump them over the pasta and stir carefully until tomatoes, vegetables, and cheese are evenly distributed.Can be served hot or cold.Number of Servings: 6Recipe submitted by SparkPeople user REBYAC.

The nutritional information for Roasted Veggies with Pasta and Goat Cheese is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 306.4

• Total Fat: 5.6 g
• Cholesterol: 4.3 mg
• Sodium: 49.2 mg
• Total Carbs: 54.4 g
• Dietary Fiber: 4.9 g
• Protein: 11.6 g

The dietary needs meet for Roasted Veggies with Pasta and Goat Cheese is Vegetarian