Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Karen Levin
Recipe by Cooking Light May 1997

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • 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.

Nutrition Facts

355 calories; calories from fat 27%; fat 10.7g; saturated fat 4.9g; mono fat 4g; poly fat 1g; protein 13.4g; carbohydrates 52.3g; fiber 3.7g; cholesterol 25mg; iron 3.3mg; sodium 619mg; calcium 188mg.
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