Roasted Vegetable and Goat Cheese Farfalle

Ingredients

• 8 oz farfalle pasta
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup artichoke hearts, quartered
• 1/4 cup pine nuts
• 1/2 cup crumbled goat cheese
• 2 cups fresh arugula
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• Salt to taste
• 1 lemon, juiced

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss zucchini, red and yellow bell peppers, and artichoke hearts with olive oil, oregano, salt, and pepper on a baking sheet.
3. Roast vegetables for 20-25 minutes until tender and slightly caramelized.
4. Cook farfalle pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
5. In a large bowl, combine cooled pasta, roasted vegetables, pine nuts, and arugula.
6. Gently fold in crumbled goat cheese and lemon juice.
7. Serve immediately or chill for 30 minutes to let flavors meld.