Roasted Veggies with Pasta and Goat Cheese

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Nutritional Info
  • 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

View full nutritional breakdown of Roasted Veggies with Pasta and Goat Cheese calories by ingredient
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Submitted by: REBYAC

Number of Servings: 6


    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


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: 6

Recipe submitted by SparkPeople user REBYAC.


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