Ingredients

The following ingredients have 6 Servings
  • 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 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

Instruction

  • 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.
  • 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.
  • 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.