Dinners Are Served: Ten Meals for Less than $50

Tuesday

Bowtie Pasta with Roasted Tomatoes and Zucchini & Goat Cheese Sauce

Ingredients:
½ lb bowtie pasta
1/2 container of cherry tomatoes (about 15 cherry tomatoes)
1 medium zucchini
4 ounces goat cheese
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
1 glove garlic, minced
¼ cup reserved pasta water

Directions:
Heat oven to 375 degrees. Slice each tomato in half and chop zucchini. Place tomatoes and zucchini onto a baking sheet and toss with olive oil, garlic, salt, and pepper. Bake for 25 minutes or until vegetables are soft. While vegetables are roasting, cook pasta according to the directions on the box. When pasta is done, drain and return to pot. Add roasted vegetables (and their juices) and goat cheese. Over low heat, slowly add reserved pasta water one tablespoon at a time, until the cheese melts into a sauce like consistency. You may serve with shredded parmesan cheese.

This recipe is available in The Handbook to be downloaded and printed.

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