ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Penne with Roasted Vegetables and Goat Cheese

Yield 4 servings (serving size: 1 1/2 cups)

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

Nutrition Information

  • calories 355
  • caloriesfromfat 27 %
  • fat 10.7 g
  • satfat 4.9 g
  • monofat 4 g
  • polyfat 1 g
  • protein 13.4 g
  • carbohydrate 52.3 g
  • fiber 3.7 g
  • cholesterol 25 mg
  • iron 3.3 mg
  • sodium 619 mg
  • calcium 188 mg

How to Make It

  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.