Daughter, Wife, Mother... this is what I do

Wednesday, June 6, 2012

7. Whoopsies.

[Sheepish grin...] Oops. Not sure where all the days went, but I certainly haven't been writing.

Well, I'll just list off my excuses and then pick back up where I left off. Ready?

Baby teething.
Stomach virus.
Reading a really good book.
Consistently falling asleep on the couch around 9:30 or 10. Drives my husband bananas.

Ok. That's it. I'm back. And I have a list of things to write about. Goodie!

First things first- I've been wanting to blog this recipe for some time. It is one of my favorite go-to's. It's delicious, clean and packed with lots of good things. And it has lots of gooey, creamy goat cheese. It's dreamy. It's my favorite recipe to take to friends with new babes and I frequently double it so that we'll have plenty for lunches throughout the week. And I'm typically not great at eating leftovers. It grosses me out to have the same thing for dinner, lunch and then next lunch. BUT I could eat this for lots of meals without getting sick of it. AND my 13 month old kiddo adores it. What more could you ask for in a dish?

Roasted Veggie and Goat Cheese Pasta

2 cups Quinoa Pasta (regular pasta will do.)
Olive Oil cooking spray
1 red bell pepper, sliced into wedges
1 green bell pepper, sliced into wedges
1 red onion, thickly sliced into semi-circles
1 zucchini, halved lengthwise and sliced
1 cup whole cherry tomatoes, halved
5 oz (or more if you adore it as much as I do) soft goat cheese, crumbled

1 clove garlic, coarsely chopped
1/4 tsp each sea salt and fresh ground black pepper
2 tbsp EVOO
1/2 cup roughly chopped fresh chives
1/2 cup roughly chopped fresh parsley
1/2 packed cup whole fresh basil leaves
1/2 cup white wine vinegar *

*The original recipe calls for verjus. But I found it to be pretty expensive and difficult to find. White wine vinegar or lemon juice is a cheap and tasty alternative. 


1. Preheat oven to 400 degrees F while you cook your pasta.
2.In a single layer spread chopped and sliced veggies onto a cookie sheet sprayed with Olive Oil. 
3. Roast for 10-15 minutes. I like for there to be some caramelization without them being too soft. But adjust cooking time for desired crunch :)
4. While your veggies are roasting, prepare vinaigrette: In a blender or food processor, blend all vinaigrette ingredients into a smooth liquid.
4. Add pasta and vinaigrette to bowl with veggies and toss well to coat evenly.
5. Mix in all that goat cheese-y goodness. 

We often make this an entire meal by adding chicken or turkey sausage or grilled chicken into the mix. Mostly this makes my manly, protein-loving husband happy :) 

See? Everyone adores it. :)
I hope you make this pasta and then forgive me of my failure as a writer... Because my recipe sharing obviously makes up for it! 

Happy Wednesday!

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