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Resolve To Indulge In Roast Veggies

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The Tampa Tribune

Published: January 2, 2008

After the champagne and parties comes the annual ritual of everybody's-feeling-fat New Year's resolutions.

But for the Divas, it's not all or nothing. This ooey-gooey medley of pasta, roasted veggies and goat cheese will satisfy your urge for something rich and creamy with a touch of earthy sweetness. Be spontaneous and improvise with your favorite veggies or whatever is stashed in your fridge.

Carb angst? Forget the pasta and toss the veggies with the goat cheese, lower in fat, calories and cholesterol than cheese made with cow's milk, and with more calcium and fewer carbs. Try a drizzle of balsamic glaze over all - you won't miss the white stuff at all.

New Year's resolutions never tasted so good.

PENNE WITH ROASTED VEGGIES AND GOAT CHEESE

1 red bell pepper, seeded and cut into 1-inch squares

1 medium eggplant, cubed

2 yellow squash, cubed

2 zucchini, cubed

1 small onion, coarsely chopped

8 cloves garlic, peeled

Coarse salt and cracked black pepper, to taste

1 tablespoon dried oregano

1 tablespoon dried basil

6 tablespoons extra-virgin olive oil, divided

1/2 cup dry white wine
1 pound penne pasta, prepared according to package directions

2 cups crumbled goat cheese
2 tablespoons fresh lemon juice

1/4 cup pine nuts, toasted (optional)

12 fresh basil leaves, roughly torn (optional)

Preheat oven to 400 degrees.

In roasting pan, combine bell pepper, eggplant, yellow squash, zucchini, onion and whole garlic cloves. Season with salt and pepper to taste. Mix in oregano and dried basil. Add 4 tablespoons of olive oil and then wine, and stir. Bake until tender, about 30 minutes, stirring once or twice.

Toss the cooked pasta with the remaining 2 tablespoons olive oil. Add goat cheese, stirring well. Stir in lemon juice.

Remove veggies from oven. Toss with pasta. Adjust seasonings if necessary.

Garnish with toasted pine nuts and fresh torn basil, if desired. Makes 8 servings.

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