Spicy Goat Cheese Penne with Roasted Zucchini, Tomatoes and Chickpeas

This pasta dish brings together the creaminess of goat cheese with a spicy kick from chili flakes. Roasted zucchini, tomatoes and chickpeas add hearty texture and wholesome flavor, making every bite satisfying.

Perfect for a weeknight dinner, this recipe is easy to prepare and packed with protein and fiber. The combination of tangy goat cheese, savory Parmesan and fresh basil creates a balanced, delicious meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Goat CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and bring a large pot of salted water to a boil. Wash and dry all produce. Cut zucchini lengthwise into four wedges, then slice crosswise into ¼-inch-thick triangles. Quarter tomatoes lengthwise. Trim scallions, thinly slice, keeping whites and greens separate. Thinly slice garlic.
2. Spread zucchini, tomatoes and scallion whites on a baking sheet. Drain and rinse chickpeas, add to sheet. Drizzle with olive oil, season with salt, pepper, Italian seasoning and ¼ tsp chili flakes (adjust to taste). Roast until zucchini is tender and tomatoes are soft, about 25 minutes.
3. Add penne to boiling water and cook until al dente, 9-11 minutes. Meanwhile, pick basil leaves, reserve a few for garnish and roughly chop the rest.
4. Reserve ¾ cup pasta cooking water, then drain penne. Return pasta to pot and toss with a drizzle of olive oil.
5. Add roasted vegetables and chickpeas to the pot with pasta. Stir in chopped basil, half the Parmesan and 2 tbsp butter. Season with salt and pepper. Add pasta cooking water gradually (start with ½ cup) until sauce is loose and creamy.
6. Divide pasta among plates. Sprinkle with remaining Parmesan. Crumble goat cheese on top. Garnish with scallion greens and reserved basil leaves. Drizzle with olive oil and extra chili flakes if desired.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like fusilli or rigatoni works well. Adjust cooking time according to package directions.

How can I make this dish vegetarian?

It is already vegetarian. For a vegan version, omit the Parmesan and goat cheese and use nutritional yeast or a vegan cheese alternative.

Can I prepare this recipe ahead of time?

You can roast the vegetables and cook the pasta in advance. Reheat gently on the stovetop with a splash of pasta water to refresh the sauce before serving.