1 large red bell pepper, cut into 1-inch pieces

1 1/2 T. olive oil, divided

Cooking spray

1 tsp. salt, divided

1 tsp. chopped fresh or 1/4 tsp. dried rosemary

1/4 tsp. freshly ground black pepper

2 (4-ounce) packages goat cheese

1/2 C.  dry breadcrumbs

1 pound uncooked fettuccine

1/4 tsp. crushed red pepper

2 garlic cloves, minced

Rosemary sprigs (optional)

 

Preheat oven to 425°. Place squash and bell pepper in a large bowl. Add 1 T. oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 tsp. salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once. Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 C. pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 tsp. oil, remaining 1/2 tsp. salt, red pepper, and garlic, tossing to coat. Place 1 1/4 C. pasta in each of 8 shallow bowls; top each serving with about 1/2 C. squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.

 

 

Yield:

Calories:

Fat:

Fiber: