In this fabulous dish: Penne with Roasted Vegetables and Goat Cheese, 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.
Penne with Roasted Vegetables and Goat Cheese
Prep Time: 25 min
Cook Time: 30 min
Ingredients:
1/2 pound uncooked penne pasta
2 cups 1/4-inch-thick sliced yellow squash
2 cups 1/4-inch-thick sliced zucchini
1 cup thinly sliced red onion, separated into rings
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium plum tomatoes, quartered
1 clove garlic, minced
1 1/2 tablespoons balsamic vinegar
1 cup crumbled goat cheese
3 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh thyme
Instructions:
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.
Nutrition:
Nutritional Information per serving:
Serving size: 1 1/2 cups
Calories per serving: 355
Fat per serving: 10.7g
Saturated Fat per serving: 4.9g
Sodium per serving: 619mg
Fiber per serving: 3.7g
Protein per serving: 13.4g
Cholesterol per serving: 25mg
Carbohydrates per serving: 52.3g
WW POINTS per serving:
Points Plus Program: 9 Old Points Program: 7
SOURCE: RecipeGirl.com (via Cooking Light)
1/2 pound uncooked penne pasta
2 cups 1/4-inch-thick sliced yellow squash
2 cups 1/4-inch-thick sliced zucchini
1 cup thinly sliced red onion, separated into rings
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium plum tomatoes, quartered
1 clove garlic, minced
1 1/2 tablespoons balsamic vinegar
1 cup crumbled goat cheese
3 tablespoons chopped fresh basil
1 1/2 tablespoons 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.
Nutrition:
Nutritional Information per serving:
Serving size: 1 1/2 cups
Calories per serving: 355
Fat per serving: 10.7g
Saturated Fat per serving: 4.9g
Sodium per serving: 619mg
Fiber per serving: 3.7g
Protein per serving: 13.4g
Cholesterol per serving: 25mg
Carbohydrates per serving: 52.3g
WW POINTS per serving:
Points Plus Program: 9 Old Points Program: 7
SOURCE: RecipeGirl.com (via Cooking Light)
More pasta with roasted vegetable recipes you might enjoy:
Roasted Vegetable Stuffed Shells by Two Peas and Their Pod
Roasted Vegetable Lasagna Roll-Ups by RecipeGirl
Roasted Vegetable Baked Ziti by Budget Bytes
