Marinated Roasted Peppers and Pasta

Preheat your oven to 425ºF.

Halve your peppers vertically and remove the stems, core, and seeds. Arrange peppers with the insides facing down on a baking sheet, lined with foil and sprayed with non-stick spray.

Roast for about 30 to 40 minutes or until they are tender and the skin begins to blacken and peel. Remove from the oven and immediately place them in a plastic bag. Seal the bag and let them sit for 10 minutes. Carefully remove the skins, which should peel off nicely, and slice them lengthwise. Toss them in a large bowl with vinaigrette and let sit.

Cook your pasta according to the directions on the back of the box. Drain pasta and place into the bowl with your marinating peppers. Drizzle with olive oil and toss with goat cheese and basil. Season to taste with pepper.

Feel free to add more or less vinaigrette, cheese, or basil to your liking.