pasta - Winter Vegetable Pasta with Goat Cheese

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Winter Vegetable Pasta with Goat Cheese

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 medium beeta -- peeled and cut into 1/2-inch dice

1 small butternut squash -- (about 1 pound), peeled, seeded, and

cut into 1/2-inch dice

1 small rutabaga -- peeled and cut into 1/2-inch dice

1 medium onion -- halved and slivered

6 garlic cloves -- thinly sliced

3 tablespoons extra virgin olive oil

1 teaspoon chopped fresh rosemary leaves

Salt and freshly ground black pepper

1 pound penne, ziti, or other tubular pasta

4 ounces mild fresh goat cheese, such as Montrachet

1/4 cup dry white wine

 

Serves 4 to 6

Roasted root vegetables and goat cheese are one of my favorite flavor

combinations. Be sure to season generously with salt and pepper; otherwise, the

flavor will be flat.

 

Preheat the oven to 425F. Lightly oil a large shallow roasting or half sheet

pan.

 

In a large bowl, combine the beets, squash, rutabaga, onion, and garlic. Add the

oil, rosemary, and salt and pepper to taste. Toss to coat well. Arrange in a

single layer in the pan.

 

Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned,

stirring or shaking the pan occasionally for even cooking. Remove from the oven

and keep warm.

 

Meanwhile, cook the pasta in plenty of boiling salted water until al dente.

Drain well, reserving 1/2 cup of the cooking water. Transfer the pasta to a

large serving bowl and keep warm.

 

In a small bowl, mash the cheese with a fork. Add the pasta cooking water and

wine. Stir with the fork until creamy.

 

Toss the pasta with the cheese mixture. Top with the roasted vegetables and toss

to mix. Season generously with salt and pepper. Serve at once.

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 321 Calories; 11g Fat (28.0% calories

from fat); 5g Protein; 57g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 26mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0