Oh YUM!

Since my passion for vegetables is always on overload, I am often looking for ways to make them in unique and delicious dishes that will satisfy in the first bite! This is one of them..... full of all things good for you, and sooooooo yummy, that even your carnivores are going to be asking for more, this is a quick weeknight dinner that is sure to please!

Whole grain pasta with Veggies, Chickpeas and Goat Cheese! OH YUM! 

1 head(s) broccoli, (cut into small florets)

1 carton of cherry tomatoes

1/2 a head of cauliflower     

1 red onion, (cut into 1/2-in.-thick wedges)

4 clove(s) garlic, (smashed)

2 tablespoon(s) olive oil

1/4 teaspoon(s) salt

1/4 teaspoon(s) pepper

1 can(s) (15-oz) chickpeas, (rinsed)

12 ounce(s) whole-grain pasta (I like ziti in this, but spaghetti noodles are wonderful too!)

2 ounce(s) goat cheese, crumbled

Directions

1. Heat oven to 425°F. On a large rimmed baking sheet, toss 1 head broccoli and 1/2 a head of cauliflower(cut into small florets), 1 red onion (cut into 1/2-in.-thick wedges), 4 cloves garlic (smashed), 2 Tbsp olive oil and 1/4 tsp each salt and pepper. Roast for 15 minutes.
2. Toss one 15-oz can chickpeas (rinsed) with the broccoli mixture and roast for 6 minutes more.
3. Meanwhile, cook 12 oz whole-grain pasta. Reserve 1/2 cup of the cooking water, drain the pasta and return it to the pot, then toss with 2 oz crumbled goat cheese and the reserved water.
4. Toss with the roasted vegetables, and rinsed tomato cherry tomatoes, then top with additional goat cheese, if desired.