Summer Roasted Vegetable Pasta

This actually wasn't the first time I've made this dish - but each time I've tweaked it a bit and finally have the perfect recipe for YOU...this pasta recipe takes no time at all and the rich/bold flavors blend together a party in your mouth! My one rule when it comes to summertime flavors - keep.it.simple.


It's been an awesome week for us - we're settled in at the lake and ready for another summer of making memories. Swimming, hiking, biking, running, paddle boarding, water skiing, tubing, kayaking, and the boy's current obsession - fishing + frogging! I'm pretty sure my boys are on a mission to see how long it will take me to notice that they haven't taken an actual shower, hahahaha!


As much as I love cooking - the last thing I want to do is slave away in the kitchen, so summertime means quick, easy, and flavorful meals. This dish definitely checks the boxes!



Summer Roasted Vegetable Pasta

8 oz. pasta, cooked according to package directions
1 medium eggplant, diced into bite size pieces
2 medium zucchini, diced into bite size pieces
1 medium red onion, diced into bite size pieces
1 red bell pepper, diced into bite size pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

For the dressing:
2 oz crumbled goat cheese
1/3 cup fresh lemon juice
4 green onions, diced
1/4 cup olive oil

Preheat oven to 425

1) Mix veggies with olive oil, salt, pepper, and garlic powder in a large bowl.
2) Using one very large or 2 medium baking sheets, roast veggies in a single layer (do NOT overcrowd the baking sheet or they will STEAM, not ROAST!).
3) Toss every 10 minutes until browned and fragrant - usually takes about 20-25 minutes
4) While veggies are roasting, cook the pasta and mix together the dressing ingredients in a small bowl. 
5) Once everything is done, place a bed of pasta in a shallow bowl, top with roasted veggie mixture, then drizzle with dressing. Serve warm or cold!

**Easily make this gluten-free by serving on a bed of quinoa instead of pasta**
Adapted from Orzo with Roasted Vegetables

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