1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
2 (4-ounce) packages goat cheese
1/2 cup dry breadcrumbs
1 pound uncooked fettuccine
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Rosemary sprigs (optional)
How to Make It
Preheat oven to 425°.
Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once.
Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes.
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 teaspoons oil, remaining 1/2 teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 1/4 cups pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.
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Have made this several times and it is always a hit. I sometimes toss in some garlic cloves to roast with the potatoes/pepper which adds a richness in flavors. Some shallots would also be a good addition. There isn't much of a sauce, but the warm goat cheese blends with the pasta pretty quickly after serving. The beauty of this dish is in the simplicity of the ingredients.
This was very good! I realize this was originally an "inspired vegetarian" recipe, and you may have found this as a result of a search for vegetarian recipes...however, if you are not a vegetarian, may I suggest the addition of 4-6 strips of crumbled bacon? Delicious!
I was so excited about this. I love squash, I love garlic, I love peppers and I especially love goat cheese. However, combining those things just didn't work. Actually, I think it was just the squash that did not go well. I used butternut squash and I think it was a touch too sweet. It would have been a much better dish if it had more peppers in it (and more olive oil plus some Parmesan cheese...but of course that would have defeated the lightness of the dish). The warmed goat cheese was delicious; however, except to keep it from sticking, I don't know that the breadcrumbs were necessary (not that they added many calories as I used panko breadcrumbs which I pre-toasted in a pan until they were golden brown). The garlic also needed to be increased to about 6 cloves to prevent the dish from being totally bland.
This recipe is SO easy and so good! I have actually made this multiple times and just use whatever vegetables are in the fridge, broccoli, asparagus, zuchinni and I add some red onions to the roasted vegetable mix, double the garlic and its perfect for any night! Use whole weat penne and add even more nutrition benefit! I don't like goat cheese, so I only do the goat cheese for my husband and he loves this recipe and I love it without the cheese :)
This was really good. We roasted mushrooms with the squash and peppers, and used vegetable stock instead of the pasta water in making the sauce. The breadcrumbs stuck more to the goat cheese rounds when we wet them first, and could use an extra minute of baking. All around a good recipe!
This was outstanding! Cut the recipe in half but put in all the garlic because we LOVE garlic. Used refrigerated fettuccine and served with salad. I would not skip baking the goat cheese as some have it was amazing. Cannot wait to make again.