Pasta dishes
Baked Pasta with Vegetables and Goat Cheese
Aug
After days of sun and relaxation, returning to routine can be a challenge. To make the return sweeter and tastier, here is a recipe that celebrates the simplicity and warmth of home: Baked Pasta with Vegetables and Goat Cheese. A dish that combines fresh flavors and comfort, perfect to welcome you with open arms!
Ingredients:
- 400 g of short pasta (like penne or rigatoni)
- 200 g of fresh goat cheese
- 150 g of shredded mozzarella
- 2 zucchinis
- 1 red bell pepper
- 1 red onion
- 2 garlic cloves
- 200 g of cherry tomatoes
- 50 g of grated parmesan
- Extra virgin olive oil
- Salt and pepper to taste
- Fresh oregano for garnish
Preparation
Dice the zucchinis and bell pepper, slice the onion and cherry tomatoes, and crush the garlic cloves. In a large pan, heat some olive oil, add the garlic and onion, and sauté until the onion becomes translucent. Add the zucchinis and bell pepper, cooking for about 5-7 minutes until the vegetables are tender. Add the cherry tomatoes and cook for another 2-3 minutes, seasoning with salt and pepper.
Meanwhile, cook the pasta in plenty of salted water until al dente, drain it, and toss with a drizzle of oil to prevent sticking. In a large bowl, combine the pasta, cooked vegetables, crumbled goat cheese, and half of the mozzarella. Mix well.
Transfer everything to a lightly greased baking dish, evenly distributing the remaining mozzarella and parmesan on top. Bake at 180°C (350°F) for about 20 minutes or until the surface is golden and crispy.
Garnish with fresh oregano and serve hot.
Wine Pairing
To complete this delicious gastronomic experience, I recommend pairing the Baked Pasta with Vegetables and Goat Cheese with a glass of Vermentino. This white wine, with its fresh and fruity notes, pairs perfectly with the creaminess of the goat cheese and the vibrancy of the vegetables, creating a blend of flavors that enhances every bite. Cheers!
