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MAIN DISHES- PASTA-
vegetarian:
Penne w/ Roasted Vegetables &
Goat Cheese
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Penne
with Roasted Vegetables
and Goat Cheese |
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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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WW
POINTS: 9
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Recipe Source |
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Cooking Light |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "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
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