No-Theme Week: Goat cheesy, roasted zucchini pasta can’t be penned in, man

Pasta with roasted zucchini, goat cheese and basil just doesn’t give a damn about weekly food themes.

Roasted zucchini & goat cheese pasta

It’s a standalone. It follows the beat of its own drummer. Could it be part of a Simple Veggie & Pasta Dishes post? Sure. A New Ways to Use Goat Cheese post? Yep. Is it going to play any of those games?

Nope.

This pasta is just doing its own cheese-creamy, lemon-squeezy, roasted zucchini thing, thank you very much. And sure, you can rope it into a list of Things A Blogger Ate This Week, but it’s not even going to break stride for that.

So while the pasta keeps on keeping on, here’s the list of weekly hangers on just trying to get a nod from the main attraction:

  • Pasta with roasted zucchini, goat cheese and basil (recipe follows below)
  • Butternut squash & black bean enchiladas, from Wendy & Brian Tie the Knot (here)
  • Curried lentils and sweet potatoes, from Smitten Kitchen (here)
  • Mushroom & black bean tortilla casserole, from Martha Stewart (here)
  • Egg, avocado, tomato & basil breakfast salad, from Seasoned to Taste (here)

Pasta with roasted zucchini, goat cheese and basil

(2 servings, approx. 400 calories each)

2 servings bite-size pasta (like penne), dry – depends on the pasta, but usually 1.5 cups dry
1 zucchini
1 summer squash
½ Tbs olive oil
Pinch of salt
2 ounces goat cheese, crumbled
Juice of ½ lemon
4-6 fresh basil leaves, thinly sliced
Ground black pepper, to taste

Preheat the oven to 425 degrees. Quarter the zucchini & squash lengthwise, and cut into bite-size pieces. Toss with the olive oil and salt, pour into a foil-lined pan and roast for 25 minutes or until the edges jus start browning.

Roasted zucchini

Meanwhile, put a pot of water on high heat & cook the pasta per package instructions. When the pasta is done, reserve ½ cup of the water and drain the rest.

Return the pasta to the pot, and add the roasted vegetables, goat cheese and lemon juice. Stir to melt the cheese and add reserved pasta water as necessary to get the cheese well-distributed.

Divide the pasta between two bowls, and top each with the basil and some freshly ground black pepper.

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