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1
Bring a large pot of salted water to a boil.
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2
Add the pasta and cook as the label directs.
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3
Reserve 1 cup of the cooking water; drain the pasta.
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4
Meanwhile, heat a grill pan over high heat.
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5
Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil.
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6
Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.
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7
Brush the zucchini and eggplant slices lightly with olive oil; season with salt.
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8
Grill until marked and tender, about 5 minutes per side.
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9
Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes.
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10
Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.
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11
Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes.
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12
Add some of the reserved pasta water to loosen, if needed.
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13
Divide among bowls; top with the goat cheese and more herbs.
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14
Per serving: Calories 602; Fat 25 g (Saturated 5 g); Cholesterol 7 mg; Sodium 76 mg; Carbohydrate 81 g; Fiber 7 g; Protein 18 g
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15
Photograph by Justin Walker
