Golden Tomato Sauce with Mafaldine Pasta, Roasted Vegetables, Fresh Herbs and a touch of Goat Cheese
Aug 22, 2024
A heavenly recipe in Summer – light & delicious with sheet pan roasted veggies
An easy & satisfying Summer dinner!
I’m using my Golden Tomato Sauce which is sweet, low-acid and addictive!
Elements:
- Karen’s Golden Tomato Sauce
- Lovely Mafaldine Pasta (curly edged; I use gluten free)
- Roasted Veggies: Zucchini, Summer Squash, Colorful Peppers and Cherry Tomatoes
- Goat Cheese (just a little to create a creamy sauce)
- Fresh Herbs: I like basil & oregano leaves
I like to make a BIG Batch of Golden Tomato Sauce in Summer at the height of the tomato season. I recommend trying a sauce with these lovely low-acid ones! The SECRET Ingredient is Garlic Purée! I’m using it instead to tomato paste (and its unwanted red color) to thicken and flavor the sauce.
By the way … garlic purée has a mellow flavor – not too sharp.
Zucchini, Summer Squash and oblong type cherry tomatoes
Simple Method:
- Sheet pan roast vegetables
- Cook pasta al dente
- Warm golden tomato sauce – add to pasta in bowls
- Top with roasted vegetables and goat cheese
- Garnish with fresh herbs
A simple recipe depends on stellar tasting, farm-fresh ingredients
See my recipe: Karen’s Homemade Golden Tomato Sauce
Also see my category: Everything Tomatoes for some inspiring recipes!
Enjoy the flavors and bounty of summer!
Karen
Golden Tomato Sauce with Mafaldine Pasta, Roasted Vegetables, Fresh Herbs and a touch of Goat Cheese
A heavenly recipe in Summer – light & delicious with sheet pan roasted veggies
Ingredients
- 8 ounces pasta , I used Mafaldine Pasta, gluten free
- 1 1/3 cups Karen's Homemade Golden Tomato Sauce, (see recipe)
- 2 ounces goat cheese
- 2 tablespoons fresh herbs, basil leaves; fresh oregano
Vegetables:
- 2 small zucchini (I use one golden, yellow one), about 1 cup cut
- 3 medium colorful peppers, about 1 1/2 cups cut
- 8 medium cherry tomatoes (or oblong ones), cut in half horizontally
- 1 1/2 teaspoons extra virgin olive oil
- few pinches salt & pepper
Instructions
Roast Vegetables:
- Preheat oven to 375 degrees. Line a rimmed baking pan with parchment paper. Cut zucchini into 3" lengths, 1/2 inch thick. Cut peppers into similar sized strops. Add to baking pan with tomato halves.
- Brush with 1 12 teaspoons olive oil and sprinkle with salt & pepper.Roast until tender, and just golden around the edges – 10 – 12 minutes.
Pasta:
- Cook pasta al dente (especially if using glute free)
Finish the Dish:
- Gently heat the Golden Tomato Sauce. Drain pasta, add to individual bowls. Add 1/3 cup sauce over each (I like a lot of sauce!)
- Top with roasted vegetables and goat cheese – in medium sized dollops. I like to swirl the cheese into the sauce to create and creamy texture and flavor. Top with fresh herbs and enjoy.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 295kcalCarbohydrates: 52gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 483mgPotassium: 533mgFiber: 4gSugar: 7gVitamin A: 3463IUVitamin C: 126mgCalcium: 44mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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