Creamy Goat Cheese Pasta with Quinoa and Roasted Vegetables

Ingredients:

• 1 cup quinoa
• 2 cups water
• 8 ounces bow tie pasta
• 2 medium zucchini, sliced
• 1 pint cherry tomatoes
• 4 tablespoons olive oil, divided
• Salt and pepper to taste
• 4 ounces goat cheese
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a saucepan, combine the quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until quinoa is fully cooked. Set aside.
3. Cook the bow tie pasta according to the package instructions until al dente. Drain and set aside.
4. On a baking sheet, toss the zucchini and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Roast in the preheated oven for 15-20 minutes until the vegetables are tender and slightly browned.
5. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the cooked quinoa, bow tie pasta, and roasted vegetables to the skillet. Stir well to combine.
6. Crumble the goat cheese over the pasta and vegetables. Stir gently until the goat cheese has melted and coated the pasta and vegetables.
7. Season with additional salt and pepper to taste if desired.
8. Serve the Creamy Goat Cheese Pasta with Quinoa and Roasted Vegetables in bowls, garnished with fresh basil leaves.

This dish provides a creamy, comforting combination of flavors from the goat cheese and the roasted vegetables. The quinoa adds a nutritious boost to the meal, making it a well-rounded vegetarian option. Enjoy your meal! Let me know if you have any further questions or need more recipe suggestions!