1. Preheat oven to 425°. 2. Place squash, bell pepper and onion 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 1/2 teaspoon salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once. 3. Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 4 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes. 4. About 15 minutes before squash in done, cook pasta in salted water according to package directions, drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water. Add red pepper and garlic, tossing to coat. 5. Divide pasta in each of 4 shallow bowls; top each serving with squash mixture and 1 goat cheese round. ---------------------------------------------------------------------------
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