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
How to Make It
Preheat oven to 475°.
Cook pasta according to package directions, omitting salt and fat. Drain, and set aside.
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.
Combine pasta, vegetable mixture, goat cheese, basil, and thyme in a large bowl; toss well.
I have made this and it is great. Veggies become soggy when you roast them if you overcrowd the pan. They need room. It you later them they steam and don't roast and hence become soggy. The solution is to use two sheets to roast if you need. I recommend pampered chef stoneware.
Don't throw this one out based on the bad review. I have made this dozens of times. If you over roast the veggies, yes, you will end up with soggy veggies. This is a wonderful dish. Just don't over roast!
Yum! Creamy, healthy, and full of veggies... I love this dish! Makes great leftovers too. The chopping and roasting takes some time, but I think it's well worth it. I add a few extra tomatoes for even more flavor. I make enough to take to work for lunch (and make everyone jealous) but it would also be great when having guests over. I made with broccoli on the side and it was a great combo.
After all the great reviews, I was so disappointed! Vegetables came out soggy because of their high water content and the goat cheese just became like a sauce. It didn't look good and didn't taste much better. If I were to make it again, I would use different vegetables and maybe toss with parmensan, but I'm throwing this one out.
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