Tuesday, November 17, 2009

Penne with Roasted Vegetables and Goat Cheese

Meatless Monday number two did not go as well as number one. We were all meatless for breakfast. For lunch, I had greek salad wraps with hummas, just like last Monday. W had peanut butter and marshmallow on wheat, and B had cheese tortellini and a Caesar salad (I opted to ignore the anchovy in the dressing). He didn’t eat the tortellini so was ravenous when he got home from school and an absolute bear by the time we had dinner. I was concerned the kids were not going to be wild about what I had planned for dinner – Penne with Roasted Vegetables and Goat Cheese and a green salad– and I couldn’t deal with the hungry bear for the rest of the evening so I gave each of the boys a left-over chop (pork for B, lamb for W).

I enjoyed the dinner. I didn’t take a picture of it because it looked a little gloppy. It probably will not get added to our Meatless Monday rotation since the kids only picked out the pasta.

Penne with Roasted Vegetables and Goat Cheese

Ingredients:
  • 1/2 pound uncooked penne pasta
  • 2 cups (1/4-inch-thick) sliced yellow squash
  • 2 cups (1/4-inch-thick) sliced zucchini
  • 1 cup thinly sliced red onion, separated into rings
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 plum tomatoes, quartered
  • 1 garlic clove, minced
  • 1 1/2 tablespoons balsamic vinegar
  • 1 cup (4 ounces) goat cheese
  • 3 tablespoons chopped fresh basil
  • 1 1/2 tablespoons chopped fresh thyme
Directions:
  1. Preheat oven to 475°.
  2. Cook pasta according to package directions. Drain, and set aside.
  3. Combine squash and next 7 ingredients (squash through garlic) in a large bowl; toss well to coat. Arrange vegetables in a single layer in a jelly-roll pan.
  4. Bake for 20 minutes or until browned, stirring after 10 minutes.
  5. Drizzle vinegar over vegetables; toss well.
  6. Combine pasta, vegetable mixture, goat cheese, basil, and thyme in a large bowl; toss well.

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