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Mar 12
11

Linguine with Roasted Vegetables and Goat Cheese

Linguine with Roasted Vegetables and Goat Cheese

Confession: I am completely and utterly obsessed with this Linguine with Roasted Vegetables and Goat Cheese. I want to eat it for every meal. The flavors from the herbs, lemon and vegetables are bright and fresh while the goat cheese throughout is creamy and decadent. Can I just take a second to swoon over goat cheese? <pauses dreamily> A serving is hearty and filling and to me it just tastes like Spring. We finally had some warmer sunny days this week and this dish has my taste buds ready for the season to change.

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Linguine with Roasted Vegetables and Goat Cheese

I wouldn’t change a single thing about this recipe, but it’s definitely customizable and you can swap in your favorite vegetables according to taste. It’s simple to make too: chop the veggies, put them in to roast, make the pasta and toss everything together. How simple is that? All this deliciousness rings in at just 312 calories or 8 Weight Watchers points along with 10 grams of protein and 7 grams of fiber per serving! This is definitely one I’ll make again and again.

Linguine with Roasted Vegetables and Goat Cheese

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Linguine with Roasted Vegetables and Goat Cheese

Yield: 6 (1 1/4 cup) servings

Ingredients:

  • 3 cups fresh broccoli florets
  • 1 cup sliced carrots
  • 1 cup bite sized cuts of asparagus
  • ¼ cup olive oil, divided
  • Freshly cracked black pepper and sea salt to taste
  • 1 teaspoon fennel seeds
  • 1 teaspoon minced garlic
  • 10 oz dry wheat or high fiber linguine pasta (I used Wegmans brand)
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon diced fresh chives
  • 1 teaspoon fresh thyme leaves
  • 3 oz goat cheese crumbles

Directions:

  1. Preheat the oven to 400 degrees. Lay the broccoli florets, carrots and asparagus in a single layer on a baking sheet and drizzle with 8 teaspoons of the olive oil. Grind salt and pepper over the top to taste. Place in the oven for 25-30 minutes. Remove from oven and sprinkle with the fennel seeds and minced garlic. Stir the veggies, seeds and garlic together and spread across the pan. Place back in the oven for another 5 minutes.
  2. While the vegetables are roasting, boil water and cook the pasta according to package directions. Drain the pasta and transfer it to a serving or mixing bowl while hot.
  3. Add the remaining 4 teaspoons of olive oil to the pasta along with the lemon juice and stir to coat the pasta. Add the zest, chives, thyme and stir to combine. Add the roasted vegetables, making sure to get any excess oil, fennel seeds and garlic from the baking sheet into the bowl. Add the goat cheese crumbles and toss together until thoroughly combined.

Weight Watchers Freestyle SmartPoints:
9 per (1 ¼ cup) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
8 per (1 ¼ cup) serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
312 calories, 40 g carbs, 4 g sugars, 14 g fat, 3 g saturated fat, 10 g protein, 7 g fiber (from myfitnesspal.com)

an Emily Bites Original

11 comments on “Linguine with Roasted Vegetables and Goat Cheese”

  1. Wow…this looks delicious! I am a new reader to your site and your receipes have definitely helped me and my husband with healthy yet very tasty choices. I am a WW member (too many attempts and not once to goal) and am very determined to reach goal. Thanks for helping me make this easier. Keep up the great work!

    • I hope you love it, Paula! Glad you found me and that you and your husband are enjoying my site. You can do it this time!! Thanks so much for the nice comment and good luck on your weight loss journey!

  2. Made this tonight! Love the vegetables but would not do goat cheese again! Keep trying it but just too overpowering! I’d use Parmesan or feta next time!

  3. What a gourmet pasta dish! I’ll cook it for my son who is a pasta lover 🙂

  4. By far a favorite in my house, everyone loves it and does their own little customization with the veggies. I have made my family goat cheese lovers!!

    • Yay! I love goat cheese, so that makes me happy. So thrilled that the whole family loves this one, thank for letting me kno!

  5. Ooh, yum! That looks so good. I love pasta!

  6. I love this receipie. It is now a staple meal. I add brussel sprouts when I have them. I use a TON of veggies, I no longer even measure how myuch anymore lol. I also have taken out the linguine and added shrimp. With tons of veggies, it is still extremely satisfying without the pasta. first time poster- but I LOVE your site 🙂

  7. This is one of the most delicious things I have ever eaten! So fresh and I loved how crispy the veggies were I just found it wasn’t hot by the time I got it to the table. I mixed everything quickly when the pasta was hot and had all the additions at room temp
    Any tips?

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