Penne Pasta with Roasted Veggies and Goat Cheese

"Carb angst?  Toss the veggies with the goat cheese and forget the pasta.  Try a drizzle of balsamic glaze over all - you won't miss the noodles at all."  From Culinary Confessions of the PTA Divas

• 1 red bell pepper, seeded and cut into 1-inch squares
• 1 medium eggplant, cubed
• 2 yellow squash, cubed
• 2 zucchini, cubed
• 1 small onion, coarsely chopped
• 8 garlic cloves, peeled
• Coarse salt and cracked black pepper, to taste
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 6 tablespoons extra-virgin olive oil, divided
• 1/2 cup dry white wine
• 1 pound penne pasta, prepared according to package directions
• 2 cups crumbled goat cheese
• 2 tablespoons fresh lemon juice
• 1/4 cup pine nuts, toasted (optional)
• 12 fresh basil leaves, roughly torn (optional)

METHOD

Preheat the oven to 400°.

In a roasting pan, toss together the bell pepper, eggplant, yellow squash, zucchini, onion, and whole garlic cloves.  Season with salt and pepper to taste.  Mix in the oregano and basil.  Add 4 tablespoons of olive oil, then wine, and stir.  Bake at 400° until tender, about 30 minutes, stirring once or twice.

Toss the cooked pasta with the remaining 2 tablespoons of olive oil.  Add the goat cheese, stirring well.  Stir in the lemon juice.

Remove roasted veggies from the oven and toss with the pasta.  Taste and adjust the seasoning if necessary.

Garnish with toasted pine nuts and fresh torn basil if desired.

Serves: 8

Reprinted with permission from© Hodges, Anne-Marie, Culinary Confessions of the PTA Divas, published by Menasha Ridge Press click for book review

this recipe from www.inmamaskithchen.com

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