Name: Roasted Spring Vegetable and Goat Cheese Pasta
Total time: 45 min
Yield: 2 to 4
Ingredients: 1 small shallot (sliced); 1 cup broccoli florets (chopped); 1/2 pound asparagus (cut into thirds); 2/3 cup radishes (halved); 2 yellow carrots (peeled and sliced); 3 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1 tablespoons unsalted butter; 1 tablespoons all-purpose flour; 1 cup milk; 4 ounces goat cheese (chevre, at room temperature); 2 ounces finely grated pecorino romano cheese (plus extra for topping); 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1/2 pound fettuccini noodles (I used these egg noodles); 3 tablespoons snipped fresh chives; fresh oregano for topping; fresh basil for topping