📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures the vegetables roast evenly and develop a nice caramelized flavor.
2. Wash and chop all the vegetables (cherry tomatoes, onion, bell pepper, and asparagus) into bite-sized pieces. Uniform sizes will help them cook at the same rate.
3. In a large bowl, toss the chopped vegetables with olive oil, minced garlic, dried oregano, salt, and pepper. Make sure the vegetables are evenly coated with the oil and seasonings.
4. Spread the seasoned vegetables in a single layer on a baking sheet. This prevents them from steaming and helps them roast properly. Use two baking sheets if necessary to avoid overcrowding.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir them halfway through to ensure even cooking. Keep an eye on them to prevent burning.
6. While the vegetables are roasting, cook the pasta according to the package instructions. Add a generous pinch of salt to the boiling water to season the pasta.
7. Reserve about 1 cup of pasta water before draining the pasta. This starchy water can be used to adjust the sauce's consistency later on.
8. Drain the cooked pasta in a colander. Don't rinse it unless you're making a cold pasta salad. Rinsing removes the starch that helps the sauce cling to the pasta.
9. In the same pot you cooked the pasta in, combine the roasted vegetables and cooked pasta. Add the crumbled goat cheese and gently toss everything together.
10. If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency. The starchy water will also help the goat cheese melt and create a creamy sauce.
11. Taste and adjust the seasonings as needed. You might want to add a squeeze of lemon juice for brightness or a pinch of red pepper flakes for a little heat.
12. Serve the Roasted Vegetable and Goat Cheese Pasta immediately. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil for added flavor and visual appeal.