Nutritional Bonus: Not only is goat cheese rich and delicious, but it’s also actually easier to digest than cows’ milk cheeses.
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- Preheat oven to 400°F. Prepare pasta according to package directions. Rinse under cold water to remove sticky starches; drain well and set aside.
- Mist a baking sheet with cooking spray and add peppers and onion in a single layer. Roast in oven until just browned but not soft, about 10 minutes. Transfer peppers and onion to a large bowl. Repeat with zucchini and eggplant in a single layer, then tomatoes; once roasted, add to bowl with peppers and onion.
- Meanwhile, prepare vinaigrette: In a blender or food processor, blend all vinaigrette ingredients into a smooth liquid.
- Add pasta and vinaigrette to bowl with vegetables and toss well to coat evenly. Top with cheese and serve.
- Serving Size 1 cup
- Calories 191
- Carbohydrate Content 29 g
- Cholesterol Content 8 mg
- Fat Content 5 g
- Fiber Content 5 g
- Protein Content 9 g
- Saturated Fat Content 3 g
- Sodium Content 163 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g