1. Preheat oven to 425. Line a baking sheet with silpat or parchment paper.
2. Place veggies in an even layer on the baking sheet. Drizzle with olive oil and season with oregano, garlic powder, salt and pepper; toss to combine. Roast for 20 minutes.
3. Meanwhile, cook the pasta according to package instructions; drain.
4. Place the cooked pasta, roasted veggies, walnuts, goat cheese and basil in a large mixing bowl. Squeeze lemon juice over and toss gently until combined.
5. Transfer the pasta to serving bowls and finish with fresh cracked pepper.
Pappardelle Pasta with Roasted Summer Vegetables and Goat Cheese
Serves 6
All you need:
3 ears corn, kernels removed
2 zucchini, trimmed and diced
1 pint cherry tomatoes
1 pint orange grape tomatoes
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste
8 oz. pappardelle pasta
1/2 cup chopped walnuts, toasted
4 oz. crumbled goat cheese
10 fresh basil leaves, chopped
Juice of 2 lemons
Freshly cracked black pepper, for finishing
All you do:
1. Preheat oven to 425. Line a baking sheet with silpat or parchment paper.
2. Place veggies in an even layer on the baking sheet. Drizzle with olive oil and season with oregano, garlic powder, salt and pepper; toss to combine. Roast for 20 minutes.
3. Meanwhile, cook the pasta according to package instructions; drain.
4. Place the cooked pasta, roasted veggies, walnuts, goat cheese and basil in a large mixing bowl. Squeeze lemon juice over and toss gently until combined.
5. Transfer the pasta to serving bowls and finish with fresh cracked pepper.