Quick and easy, healthy vegetarian pasta dish

Over the summer, during one of the girls’ three (yes, three!) holidays away without us, Chris didn’t always have dinner on the table when I got home. I know, it’s totally outrageous, isn’t it? I actually had to make my own dinner. I love cooking, but I don’t really feel like it after a long day at the office and then a long commute home (especially when the bus has been late, again). So I may have stopped to pizza a little too often. But one night I was really pleased with myself for coming up with this pretty fast and easy, yet fresh and healthy meal.

Roasted goat’s cheese, courgette and tomatoes with fusilli

Ingredients

• 1 large handful of cherry tomatoes
• 1 courgette
• olive oil
• sea salt
• 1 round of goat’s cheese (preferably with a bit of rind – though do check it’s a veggie rind)
• 300 g of fusilli (or other) pasta
• water for boiling
• pepper for seasoning

Method

1. Turn the oven on.
2. Get out a baking dish.
3. Halve the tomatoes and place in the oven dish.
4. Cut the courgette into slices.
5. Mix together in the oven dish and drizzle with olive oil and sprinkle with sea salt.
6. Cook for about 15 minutes while you sit and put your feet up, drink a bit of red wine and check your Facebook or Twitter timeline.
7. Cut up the goat’s cheese and add it to the vegetables and put them back in the oven until the pasta is ready.
8. Put some water on to boil.
9. Add the pasta to the boiling water.
10. When the pasta is ready, drain it and add the roasted vegetables to it.
11. Dish up and season with ground black pepper. And the rest of that wine you started earlier.

This made enough for me to take the rest to work for lunch the next day and it was really delicious cold, too.

I think the vegetables would also be delicious on their own without any pasta.

This is a really great quick meal for throwing together after work and feeling good about yourself for not just shoving a ready meal in the microwave or a pizza in the oven. Try it!