Vegetable goat cheese pasta

I survived my Senior year of college solely on pasta stir-frys. First of all, anything fresh did not stay in my fridge for too long. Second of all, pasta stays for forever and ever. 

I never said I was the best at meal planning, however, I am logical at times.

Pasta has great flavor on its own, but I love using it to build flavor according to what I am craving at the moment. The only ingredient I might not combine with pasta is chocolate, but otherwise bring it on.

Right now I am striking a balance between Fall and Spring flavors, so that is where this pasta dish fits in. Crispy, earthy brussels sprouts, bright cherry tomatoes + tangy goat cheese all combine into one epic pasta dish. You can eat this fresh after making or allow it to chill for a cold pasta salad.

Vegetable Goat Cheese Pasta

• 1 pound bowtie pasta, cooked

• 1.5 cups brussels sprouts, sliced thinly

• 1 cup cherry tomatoes, halved

• 1/2 lemon, juiced

• 2 tablespoons olive oil

• 1/2 teaspoon dried basil

• Pinch of red pepper flake

• 4 ounces goat cheese

• Grated parmesan, to serve

1. In a large saute pan heat a swirl of olive oil on medium heat. Once the pan is warm, add the sliced brussels sprouts. Stir occasionally until the brussels sprouts are softened + slightly crisp on the edges.

2. Add the cherry tomatoes, allowing the tomatoes to softened as well.

3. Add the pasta + toss everything to throughly combine. Add the lemon juice, olive oil, dried basil + red pepper flake. Toss everything once again.

4. To finish, take the pan off the heat + add the goat cheese. Stir the goat cheese into the pasta, allowing the goat cheese to melt into the sauce.

5. Serve with grated parmesan for an extra kick.