Roasted Vegetables and Creamy Cheese Pasta – serves 4 to 6

11 03 2006

6 cups winter squash, such as acorn or butternut, cut into 1-inch chunks
3 cups cauliflower or broccoli, cut into bite-size florets
1 1/2 cup onions, cut in largish chunks
1 cup red or green bell peppers, sliced into 1-inch wide strips
8 garlic cloves, sliced thickly
5 tablespoons olive oil
3 tablespoons fresh rosemary leaves (or 1 1/2 tablespoons dried)
Sea salt, to taste
1 pound penne pasta
One 6-ounce log goat cheese, cut into chunks (or you could substitute fresh mozzarella)

1. Preheat oven to 400F.

2. In a large mixing bowl, place squash, cauliflower or broccoli, onions, peppers, garlic, oil, and rosemary, stirring well to mix.

3. Place vegetables in a baking dish and cover. Bake 45 minutes, or until vegetables are tender.

4. As vegetables bake, bring a large pot of salted water to a rolling boil and add pasta, cooking until barely al dente according to package directions. Drain and transfer to a large serving bowl.

5. Add roasted vegetables to pasta and toss to combine. Top with chunks of goat cheese or mozzarella and serve.



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