Penne with Roasted Vegetables and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 pound uncooked penne (tubular-shaped 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 plum tomatoes, quartered |
1 garlic clove, minced |
1 1/2 tablespoons balsamic vinegar |
1 cup (4 ounces) goat cheese |
3 tablespoons chopped fresh basil |
1 1/2 tablespoons chopped fresh thyme |
Directions:
1. Preheat oven to 475°.
2. Cook pasta according to package directions, omitting salt and fat. Drain, and set aside.
3. Combine squash and next 7 ingredients (squash through garlic) in a large bowl; toss well to coat. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 475° 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.
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