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!
Penne with Roasted Vegetables and Goat Cheese
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Amount per serving
- Calories: 355
- Calories from fat: 27%
- Fat: 10.7g
- Saturated fat: 4.9g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1g
- Protein: 13.4g
- Carbohydrate: 52.3g
- Fiber: 3.7g
- Cholesterol: 25mg
- Iron: 3.3mg
- Sodium: 619mg
- Calcium: 188mg
- 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
- 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.
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