42 WWW.CHARLESTONWOMENPODCAST.COM | WWW.READCW.COM | WWW.INSTAGRAM.COM/CHARLESTONWOMEN About Liz Adams Liz Adams is a content creator and mother of three boys living in Mount Pleasant. Originally from Chicago, Liz loves to share candid conversations about motherhood, the recipes she makes for her family, self-care tips and easy everyday fashion. Roasted Vegetables and Goat Cheese Farfalle A fresh take on pasta night By Liz Adams, Hello Adams Family Ingredients: • 1 pint cherry tomatoes, halved • 1 zucchini, sliced • 1/2 shallot, chopped • 2 garlic cloves, chopped • 1 pound farfalle, cooked according to package directions • 1 4-ounce roll of goat cheese • Extra-virgin olive oil • Zest of 1 lemon • Chopped basil (as much as you want) • Red pepper flakes • Salt and pepper • 1/4 cup reserved pasta water before straining Instructions: Preheat your oven to 375 degrees. In a casserole dish, coat the bottom with 2 tablespoons of extra-virgin olive oil and add your tomatoes, zucchini, shallot, garlic and season with salt and pepper. Mix to coat and bake for 30 minutes. While this is cooking, zest your lemon, chop your basil and slice your goat cheese — set aside. Cook your pasta according to the package directions. I prefer farfalle because it really holds onto the sauce, but use whatever you prefer. Penne is also great. Remove your vegetables from the oven and strain your pasta, but reserve 1/4 cup of the pasta water before you strain. Add your pasta straight to the vegetables and top with the goat cheese and reserved pasta water. Stir to combine and let the goat cheese get melty with the tomatoes. Add the lemon zest, basil, pinch of red pepper flakes, salt and pepper and combine again. Serve with a little grated Parmesan cheese on top. Enjoy! Recipe
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