Linguine with Roasted Vegetables and Goat Cheese
Ingredients
The vegetables
-
3
cups
fresh broccoli florets
-
1
cup
sliced carrots
-
1
cup
bite-sized cuts of asparagus
-
¼
cup
olive oil, divided
-
1
teaspoon
fennel seeds
-
1
teaspoon
minced garlic
The pasta
-
10
oz
dry wheat linguine pasta
The dressing
-
2
teaspoons
freshly squeezed lemon juice
-
½
teaspoon
lemon zest
-
1
teaspoon
diced fresh chives
-
1
teaspoon
fresh thyme leaves
-
3
oz
goat cheese crumbles
Seasoning
-
to taste
freshly cracked black pepper
-
to taste
sea salt
Instructions
- Preheat the oven to 400°F.
- Spread broccoli, carrots, and asparagus on a baking sheet and drizzle with 8 teaspoons of olive oil, then season with salt and pepper.
- Roast the vegetables for 25-30 minutes, then add fennel seeds and garlic, stir, and roast for an additional 5 minutes.
- Cook the pasta according to package directions, then drain and transfer to a bowl.
- Add the remaining olive oil, lemon juice, zest, chives, and thyme to the pasta and mix well.
- Combine the roasted vegetables with the pasta, ensuring to include any excess oil and seasonings from the baking sheet.
- Add goat cheese crumbles and toss everything together until well combined.
Nutrition Facts (estimated)
Servings
6
Calories
312
Total fat
14g
Total carbohydrates
40g
Total protein
10g
Sodium
20mg
Cholesterol
0mg
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