Set Roasted Veggies out on the counter to become room temp.
Bring a pot of water to boil, add salt, and cook the pasta until al dente, according to package directions. *Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the pasta and return it to the pot.
Immediately add the lemon juice, olive oil, crumbled goat cheese, a touch of salt and pepper, and red pepper flakes to the pot. Add about 1/4 cup of the reserved pasta cooking water and continue stirring until the ingredients are evenly mixed together (add more reserved cooking water if the pasta seems dry). Add the Roasted Veggies and cannellini beans and gently stir. Taste and season with more salt and pepper.
Divide into bowls and sprinkle with chopped basil, grated parmesan cheese, and freshly ground pepper. Serve immediately.

Follow us