- Calories 355
- Caloriesfromfat 27%
- Fat 10.7g
- Satfat 4.9g
- Monofat 4g
- Polyfat 1g
- Protein 13.4g
- Carbohydrate 52.3g
- Fiber 3.7g
- Cholesterol 25mg
- Iron 3.3mg
- Sodium 619mg
- Calcium 188mg
Penne with Roasted Vegetables and Goat Cheese
How to Make It
Step 1
Preheat oven to 475°.
Step 2
Cook pasta according to package directions, omitting salt and fat. Drain, and set aside.
Step 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.
Step 4
Combine pasta, vegetable mixture, goat cheese, basil, and thyme in a large bowl; toss well.
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I meant to type layer them not later them!!
hopebarrgirl's Review
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!
Borzage's Review
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.
chocoholic's Review
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.
Avoid soggy veggies