½ lb uncooked penne pasta
2 cups ¼-inch-thick sliced yellow squash
2 cups ¼-inch-thick sliced zucchini
1 cup thinly sliced red onion, separated into rings
1 Tbs olive oil
½ tsp salt
½ tsp pepper
4 medium plum tomatoes, quartered
1 clove garlic, minced
1½ Tbs balsamic vinegar
1 cup goat cheese
3 Tbs chopped fresh basil
1½ Tbs chopped fresh thyme
1. Preheat oven to 475°F.
2. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
3. Combine squash and next 7 ingredients (through garlic) in a large bowl; toss well to coat. Arrange vegetables in a single layer in a jelly-roll pan. Bake for 20 minutes or until browned, stirring after 10 minutes. Drizzle vinegar over vegetables; toss well.
4. Combine pasta, vegetable mixture, goat cheese, basil and thyme in a large bowl; toss well.
Yield: Serving size: 1 1/2 cups
*Use whole grain pasta for higher fiber!
Recipe Source Cooking Light
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“The goat cheese melts immediately with the hot pasta and hot roasted veggies to make a great ‘sauce’ for this dish. The splash of balsamic gives it just the right touch. We loved it!”
-San Diego, CA