Harvest veggies and noodles

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10 min


2 to 3 servings

* PLUS Cooking time: 15 minutes, Roasting Time: 15 minutes


  • 3 garlic cloves
  • 2 large tomatoes
  • 1 yellow or green bell pepper
  • 1 small red onion
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 450-g pkg linguine or spaghetti pasta
  • 1/2 cup shredded fresh basil , or 1 tsp dried
  • 1/2 130-g log goat cheese , preferably herbed


  • Place rack on bottom level of oven. Preheat oven to 500F (250C). Bring a large saucepan of water to a boil. Meanwhile, peel garlic. Place whole cloves in a large bowl. Coarsely chop tomatoes. Core and seed pepper, then coarsely chop. Chop onion. Add all to garlic with oil, salt and pepper. Stir to coat. Spread out in a single layer on a large, rimmed baking sheet. Roast, uncovered, on bottom rack of preheated oven until vegetables are lightly browned, about 15 minutes. Stir halfway through.
  • Meanwhile, after vegetables have roasted 7 minutes, add pasta to boiling water. Cook until al dente, 8 to 10 minutes. Shred basil. When veggies are roasted, remove garlic to a large bowl. Using a fork, mash against side of bowl. Add veggies and their juices. Drain cooked pasta. Turn into bowl. Crumble in cheese. Sprinkle with basil and stir. Add salt, if needed.

Nutrition (per serving)

  • Calories
  • 444,
  • Protein
  • 16 g,
  • Carbohydrates
  • 72.2 g,
  • Fat
  • 11 g,
  • Fibre
  • 6.5 g,
  • Sodium
  • 859 mg.

A log of herbed goat cheese makes pasta sauce creamy.

Time Saver

Creamy goat cheese is great tossed with hot veggies and stuffed in chicken breasts.