Spaghetti with Roasted Vegetable and Goat Cheese

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant Italian dish featuring roasted zucchini, eggplant, and cherry tomatoes tossed with spaghetti and creamy goat cheese. This italian-inspired pasta (vegetarian) ready in about 50 minutes pairs spaghetti, zucchini, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g spaghetti
• 2 zucchini
• 1 eggplant
• 1 cup cherry tomatoes
• 200g goat cheese
• 3 tbsp olive oil
• 2 cloves garlic
• 1/4 cup basil
• to taste salt
• to taste pepper

Instructions

1. Step 1: Preheat oven to 200°C (400°F) and position a rack in the middle. Wash and dry zucchini, eggplant, and cherry tomatoes. Dice zucchini and eggplant into 1/2-inch cubes, halve cherry tomatoes, then transfer to a large bowl. Add 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss until vegetables are evenly coated. Tip: Spread vegetables in a single layer on a parchment-lined baking sheet to ensure even roasting.
2. Step 2: Roast vegetables for 25 minutes, flipping halfway through, until edges are golden brown and tender. Check for doneness by piercing a zucchini cube with a fork—it should offer slight resistance but not be raw. Tip: If vegetables begin to char excessively, reduce oven temperature to 190°C (375°F) for the final 10 minutes.
3. Step 3: While vegetables roast, bring a large pot of salted water to a boil. Add 400g spaghetti and cook according to package instructions, typically 8–10 minutes, until al dente. Drain, reserving 1/2 cup pasta water. Tip: Add a splash of olive oil to the boiling water to prevent pasta from sticking.
4. Step 4: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1–2 minutes until fragrant but not browned. Tip: Use a microplane to grate garlic for faster even cooking.
5. Step 5: Add roasted vegetables and 200g crumbled goat cheese to the skillet. Stir gently to combine, then cook for 5–7 minutes, stirring occasionally, until cheese softens and melds with vegetables. If the mixture seems dry, add 2–3 tbsp reserved pasta water. Tip: Avoid stirring the cheese immediately—let it sit for 2 minutes to melt evenly.
6. Step 6: Add cooked spaghetti to the skillet and toss thoroughly to coat with the vegetable-goat cheese mixture. If the sauce is too dry, drizzle in 1–2 tbsp reserved pasta water. Season with additional salt and pepper to taste. Tip: The sauce should cling to the pasta like a thick, glossy film.
7. Step 7: Transfer spaghetti to a serving dish. Top with 1/4 cup freshly torn basil leaves. Serve immediately, garnishing with additional basil if desired. Tip: For extra flavor, drizzle with a final 1 tbsp olive oil just before serving.