Penne with Roasted Vegetables and Goat Cheese

Name: Penne with Roasted Vegetables and Goat Cheese
Total time: 55 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 8 ounces uncooked penne pasta; 2 cups ¼-inch-thick sliced yellow squash; 2 cups ¼-inch-thick sliced zucchini; 1 cup thinly sliced red onion, (separated into rings); 1 tablespoon extra virgin olive oil; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 4 medium Roma tomatoes, (quartered); 1 medium garlic clove, (minced); 1½ tablespoons balsamic vinegar; 1 cup crumbled goat cheese; 3 tablespoons chopped fresh basil; 1½ tablespoons chopped fresh thyme

This recipe for makes both a delicious and healthy dinner!

⏱️ 55 min 🔪 Prep: 25 min 🔥 Cook: 30 min 📊 Medium 👁️ 28 views

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Penne with Roasted Vegetables and Goat Cheese

Foto: RecipeGirl

Ingredients

4 servings

8 ounces uncooked penne pasta
2 cups ¼-inch-thick sliced yellow squash
2 cups ¼-inch-thick sliced zucchini
1 cup thinly sliced red onion, (separated into rings)
1 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 medium Roma tomatoes, (quartered)
1 medium garlic clove, (minced)
1½ tablespoons balsamic vinegar
1 cup crumbled goat cheese
3 tablespoons chopped fresh basil
1½ tablespoons chopped fresh thyme

Steps

Preheat the oven to 475°F. Line a rimmed baking sheet with parchment paper.
Cook the penne pasta according to the package directions, omitting the salt and fat. Drain and set aside.
Combine the squash and the next 7 ingredients (through garlic) in a large bowl; toss well to coat. Arrange the vegetables in a single layer on the prepared baking sheet. Bake for 20 minutes or until browned, stirring after 10 minutes. Drizzle the vinegar over the vegetables; toss well.
In a large bowl, combine the hot pasta, vegetable mixture, goat cheese, basil and thyme, and toss well. Serve!