8 oz. rotini pasta (whole wheat, or chickpea pasta for something new!)
1 ear fresh sweet corn
1 large red pepper, sliced
1 medium zucchini, sliced
1/2 tspgarlic powder
1/2 cupfresh basil, sliced into ribbons
1/2 cup crumbled goat cheese
1/4 cupolive oil
1/4 cup fresh lemon juice
1 clove garlic, minced
freshly cracked black pepper
Preheat oven to 400 degrees and line a baking sheet with aluminum foil.
While oven is preheating, cook pasta according to package instructions. Once it's done, rinse under cool water and place in a large bowl.
Place ear of corn, red pepper slices, and zucchini on the baking sheet. Drizzle with olive oil and sprinkle with salt and garlic powder. Roast at 400 degrees for about 25 minutes or until veggies are completely cooked through and red pepper is beginning to char. Remove from oven and allow to cool for about 10 minutes.
Add roasted veggies to bowl of pasta, followed by fresh basil and goat cheese.
Add olive oil, lemon juice, and minced garlic to a mason jar. Shake vigorously until combined. Pour over pasta and toss to combine. Serve immediately or chill before serving.