Penne with Roasted Vegetables and Goat Cheese

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

Preparation

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.