Roasted Summer Vegetable Pasta with Goat Cheese

When my sister and friend told me they wanted to come for the weekend, they asked if we could keep things low-key and on the frugal side. That is always okay with me! Friday night we ate at a chic (but cheap) Mexican restaurant, and Saturday we decided to make dinner together from things we found at the Farmer’s Market.

 I just love the Farmer’s Market.

Roasted Summer Vegetable Pasta with Goat Cheese

3 zucchini
2 squash
1 tomato
1 onion
fresh basil (approximately 2 TBSP)
olive oil (approx 2 TBSP)
salt & pepper 
pasta (we used lingini)
goat cheese 

Preheat oven for 375 degrees. Dice all of the vegetables in a large bowl. Mix with olive oil, fresh basil and sprinkle with salt and pepper. Lay on a cookie sheet or baking pan and cook in the oven for approximately 10-15 minutes flipping the vegetables after 7 minutes (to be honest, I don’t  know exactly how long it was in the oven… cook until the onions are soft and the vegetables are brown.) Cook pasta according to instructions on the box. Toss the pasta and roasted vegetables together. Serve with goat cheese and parmesan cheese on the side (because not everyone likes a lot of cheese). For dinner sides, we made sweet potato fries and a warm baguette. 

Voila! Bon appetit!

Cost:
Squash, tomato, onion = $3
Fresh basil = $2 for a large bunch
Goat chesese = $6
Pasta = $1

Total = $12, which makes it $2.50 per person

Oh yeah, and J came over for dinner… that’s us pictured above! :)

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