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
Servings: 4 servings
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: 295kcal | Carbohydrates: 52g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 483mg | Potassium: 533mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3463IU | Vitamin C: 126mg | Calcium: 44mg | Iron: 2mg