Preheat oven to 425ºF. Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with ½ teaspoon salt, rosemary and black pepper. Bake at 425ºF for 40 mins, stirring once.
Place goat cheese in freezer for 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on baking sheet. Bake at 425ºF for 6 minutes.
Cook pasta according to package directions, omitting salt and fat. Drain, reserving ½ cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining ½ teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 ¼ cups past in each of 8 shallow bowls; top each serving with about ½ cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.
Serves 8 -- per serving- Calories 423; Total Fat 14.1g; Sodium 439mg; Total Carbohydrate 54.7g (Dietary Fiber 2.7g, Sugars ncg); Protein 17.8g
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