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.
SERVES 4 TO 6
INGREDIENTS
- 2 medium-size beets, peeled and cut into ½-inch dice
- 1 small butternut squash (about 1 pound), peeled, seeded, and cut into ½-inch dice
- 1 small rutabaga, peeled and cut into ½-inch dice
- 1 medium-size 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
- ¼ cup dry white wine
INSTRUCTIONS
- Preheat the oven to 425°F. 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 ½ 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.
