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Italian Recipes
Kickin' Goat Cheese Penne

Kickin' Goat Cheese Penne

with Roasted Zucchini, Tomatoes, and Chickpeas

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Rated 3.3 / 4out of 1018 ratings
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Goats are known for their tendency to buck and kick. Goat cheese, however, tastes best when you add a spicy kick. This pasta recipe with crumbles of the stuff weaves in a sprinkle of hot chili flakes to make it a little feisty. But there are roasted veggies and chickpeas, too, to ensure that every bite is filled with hearty, cozy wholesomeness.

Tags:Spicy
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

4 unit

Roma Tomato

2 unit

Scallions

2 clove

Garlic

13.4 ounce

Chickpeas

1 teaspoon

Italian Seasoning

1 teaspoon

Chili Flakes

6 ounce

Penne Pasta

(ContainsWheat)

½ ounce

Basil

¼ cup

Parmesan Cheese

(ContainsMilk)

1 ounce

Goat Cheese

(ContainsMilk)

Not included in your delivery

2 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4100 kJ
Calories980 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate112 g
Sugar13 g
Dietary Fiber20 g
Protein37 g
Cholesterol55 mg
Sodium390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Strainer
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cut zucchini lengthwise into four wedges, then slice crosswise into ¼-inch-thick triangles. Quarter tomatoes lengthwise. Trim, then thinly slice scallions, keeping greens and whites separate. Thinly slice garlic.

Roast Veggies
Roast Veggies
2

Spread out zucchini, tomatoes, and scallion whites on a baking sheet. Drain and rinse chickpeas, then add to sheet. Sprinkle with a couple large drizzles of olive oil. Season with salt, pepper, Italian seasoning, and ¼ tsp chili flakes (use less to taste). Roast in oven until zucchini is tender and tomatoes are soft and wilted, about 25 minutes.

Cook Pasta
Cook Pasta
3

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Meanwhile, pick basil leaves from stems. Reserve a few leaves for garnish and roughly chop the rest.

Drain Pasta
Drain Pasta
4

Carefully scoop out and reserve ¾ cup pasta cooking water. Drain penne, then return to pot and toss with a drizzle of olive oil.

Finish Pasta
Finish Pasta
5

Once veggies are done roasting, add to pot with pasta. Stir in chopped basil, half the Parmesan, and 2 TBSP butter. Season generously with salt and pepper. Add just enough pasta cooking water to coat everything in a loose, creamy sauce—start with ½ cup and add more from there.

Plate and Serve
Plate and Serve
6

Divide pasta mixture between plates or bowls. Sprinkle with remaining Parmesan. Break up goat cheese into crumbles and sprinkle over top. Garnish with scallion greens and reserved basil leaves. Finish with a drizzle of olive oil and sprinkle with additional chili flakes, if desired.