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Goat cheese is a beautiful thing. I just can’t seem to wrap my head around people that don’t like it, even though there seem to be plenty. While I could literally eat it plain, (and sometimes do) it also goes well with #somanyflavors. One of my favorites being balsamic. In spite of the craziness that the past few days have been, this is an easy summer meal and not too bad for you either. Of course it could benefit from a little more green and in my case a little less cheese, but can’t everything? Let’s just go with the assumption that there was a side salad. Definitely.

In other news, it’s finally okay to use to term “summer” without some snark muttering “well actually…summer solstice is…” Please, don’t be that person. It’s the same person that cruely reminds you to count the current day when mentioning the days till Christmas, or the person that includes weekends in their school-end countdown. Just stop. Let me have my fun. But, to please all the haters now it’s finally summer, so let’s enjoy it. Make some goat cheese veggie pasta.

 Also, for this recipe I used the pre-crumbled goat cheese which is really easy and perfect for pasta. I used a lot. It was delicious.

Vegetable Pasta with Goat Cheese

Ingredients

  • 1 box whole wheat pasta
  • 2 zucchini sqush
  • 1 yellow squash
  • 1 small eggplant
  • 2 cloves of garlic, minced
  • ½ cup balsamic vinaigrette
  • ¼ cup vegetable oil
  • 1 tbs water
  • 1 tb better than broth, or substitute
  • 2 tbs honey mustard
  • 1 cup goat cheese, crumbled
  • salt and pepper to taste

Instructions

  1. Begin by chopping squash and eggplant to be about the same size so they cook at the same rate. Meanwhile boil water for pasta, adding oil and salt and cook the pasta as directed.
  2. After vegetables have been cut place in a large skillet with a couple tablespoons of oil on medium heat, sprinkle with salt and pepper and sautee until almost transperant and soft. Set aside.
  3. In the same skillet combine balsamic, broth, oil, honey mustard and water. Heat on low until bubbling and all ingredients have been dissolved. Toss in the garlic and continue to heat lightly till cooked.
  4. After the pasta has been drained combine vegetables, sauce and pasta in the skillet. Stir and make sure that the sauce coats all.
  5. Transfer the mixture to a large serving bowl. At this point you can mix in some of the goat cheese and it will melt with the pasta.
  6. When ready to serve sprinkle the rest of the goat cheese over the top or mix it in, serve warm. Enjoy!