Summer Roasted Vegetable Pasta with Nut Chevre

Do you ever go to the farmer's market or store and see loads of beautiful fresh local veggies and just decide to buy a bunch thinking that they would make some sort of beautiful dinner?  Well, I do that, and I did that last week.  I was really craving some sort of roasted vegetable dish with all sorts of veggies in it.  What I really can't wait for is the tomatoes in my Grandpa's garden to be ready because they taste the best and those are wonderful roasted with pasta.  I can not have my own garden so I am lucky that my Grandpa shares with me.  When I bought this big bunch of veggies last week, I did get tomatoes, but they were nowhere near as flavorful as his.  Luckilly, roasting always brings out flavors and makes everything delicious and that is what I love about it.

I did make a roasted vegetable pasta this time, and it is really easy to make, it just takes time to let it the veggies caramelize to perfection in the oven.  I used my favorite gluten free pasta, an edamame mung bean pasta.  It has 24 grams of protein per serving, and the only ingredients are mung beans and edamame.  It is very neutral and I actually like it better than traditional pasta.  Once the veggies were all roasted and tossed with the pasta I just added a little lemon juice, and it was so good! But then I decided to make it even better and top it off with some Vegan Herbes de Provance Chevre I recently made.  It was wonderful.  I love having access to all of these beautiful veggies in the Summer!

Summer Roasted Vegetable Pasta with Nut Chevre
Serves 2

2 medium organic zucchinis, cut in half, then sliced 1 inch thick
2 medium yellow summer squash, cut in half, then sliced 1 inch thick
3 medium organic tomatoes, cut into thick wedges
1 medium eggplant, cut into 1 inch hunks
2 bell peppers, cut into 1 inch pieces
1 red onion, thickly sliced
olive oil
sea salt
2 garlic cloves, minced

4 oz edamame mung bean fettuccini
1 medium pot filtered water, salted generously
juice of one lemon
olive oil

4 oz Vegan Herbes de Provance Chevre, or your choice vegan chevre

Instructions:

1.Preheat the oven to 400F degrees. Oil a sheet pan.

2.Toss the veggies with just enough olive oil to coat, and sea salt to taste, and garlic, and spread out on the sheet pan. Place in the oven and roast for about 30-40 minutes until the veggies are tender and starting to brown at the edges.

3.Meanwhile, cook the pasta in the filtered water according to package directions, drain, and add back to the pot. Once the veggies are done, add them to the pot with the pasta, add lemon juice and just a little more olive oil and sea salt as needed, toss together and serve with the chevre crumbled over it.