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The roasted vegetables
really make this one work...
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½ lb |
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uncooked
penne pasta |
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2 cups |
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¼-inch-thick
sliced yellow squash |
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2 cups |
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¼-inch-thick
sliced zucchini |
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1 cup |
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thinly
sliced red onion, separated into rings |
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1 Tbs |
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olive oil |
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½ tsp |
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salt |
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½ tsp |
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pepper |
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4 medium |
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plum
tomatoes, quartered |
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1 clove |
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garlic,
minced |
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1½ Tbs |
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balsamic
vinegar |
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1 cup |
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goat cheese |
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3 Tbs |
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chopped
fresh basil |
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1½ Tbs |
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chopped
fresh thyme |
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1 |
Preheat oven to
475°F. |
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2 |
Cook pasta according
to package directions, omitting salt and fat. Drain and
set aside. |
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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. |
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4 |
Combine pasta,
vegetable mixture, goat cheese, basil and thyme in a
large bowl; toss well. |
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Servings: 4 |
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Yield: Serving size: 1
1/2 cups
*Cooking Tips: Use whole grain pasta for higher fiber! |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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433.02 |
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Calories From Fat (33%) |
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143.53 |
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% Daily Value |
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Total Fat
15.78g |
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24% |
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Saturated Fat 8.81g |
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44% |
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Cholesterol
26.08mg |
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9% |
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Sodium
516.50mg |
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22% |
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Potassium
513.86mg |
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15% |
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Carbohydrates
52.78g |
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18% |
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Dietary Fiber 5.05g |
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20% |
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Sugar 4.30g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
47.73g |
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Protein
20.22g |
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40% |
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Recipe Source |
| Cooking
Light |