Goat Cheese Veggie Pasta

Ridiculously delicious goat cheese veggie pasta.

Baked Veggies

• 12 asparagus spears
• 12 cherry tomatoes
• Olive oil
• Salt & pepper

Preheat over to 400°. Chop asparagus into one-inch pieces then place them with the tomatoes in a baking dish. Coat the veggies with olive oil, salt, and pepper. Cook for 8 to 10 minutes or until asparagus is tender and tomatoes look ready to pop.

Sautéed Veggies

• One yellow onion
• One red bell pepper
• Sunflower oil

Dice the onion and red pepper, setting a tablespoon of onion aside for the sauce, then sauté in a frying pan with sunflower oil until soft.

Pasta

• 2 cups penne pasta

Cook the penne according to directions and drain.

Sauce

• 1 tablespoon diced onion
• 2 tablespoons squeezed lemon juice
• 1 tablespoon mustard
• 1 1/2 teaspoon honey
• 1 teaspoon herbs
• 3 tablespoons olive oil
• Salt & pepper to taste

Combine ingredients to form a light sauce.

Assembly

• 1/2 cup kalamata olives
• 2 cups arugula
• 1/2 cup goat cheese

Halve the cooled tomatoes and the olives. Then toss the penne with the tomatoes, asparagus, onion, bell pepper, arugula, goat cheese, and olives. Mix the sauce and serve!

This recipe is a modification from Roasted Asparagus and Tomato Penne Salad with Goat Cheese.