Kitchen Sink Spring Pasta
- 5 cups (4 lb.) spring vegetables (I used asparagus, beets, leeks and radishes)
- 3 cups loosely packed leafy greens
- 1 pound rotini pasta
- 1/4 cup olive oil
- 6 ounces goat cheese crumbles
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Salt and Pepper to taste
- Preheat oven to 400 F and put a large pot of salted water on to boil over medium-high heat. Wash and chop vegetables (excluding leafy greens) into 1-inch pieces. Lightly coat vegetables with oil, sprinkle with salt and transfer to a large baking tray. If you're using red beets, I suggest putting them on a separate baking tray so their color doesn't leech onto the other veggies. Roast for 20-25 minutes or until starting to brown, stirring halfway.
- When the water comes to a boil, cook the pasta until al dente according to package instructions. While the pasta is cooking, combine the olive oil, goat cheese, lemon zest and lemon juice in a small bowl or liquid measuring cup. When the pasta is al dente, reserve 1-2 cups pasta water and strain. Return pasta to pot over low heat and add in the leafy greens, torn into 2-inch pieces, goat cheese mixture and roasted vegetables. Stir until greens are wilted and goat cheese has melted. Add reserved pasta water as needed for desired consistency. Sprinkle with salt and pepper to taste and garnish with extra goat cheese and lemon zest. Eat up!
spring vegetables, leafy greens, rotini pasta, olive oil, goat cheese crumbles, lemon zest, lemon juice, salt
Taken from food52.com/recipes/81261-kitchen-sink-spring-pasta (may not work)