Serves: 4
Total Calories: 653

6 cups yellow squash sliced into half moons
3 cups zucchini sliced into half moons
1 1/2 cups coarsely chopped onions
1 cup red or green bell pepper sliced into 1 inch wide strips
8 garlic scapes or garlic cloves thickly sliced
5 tablespoons extra virgin olive oil
3 heaping tablespoons fresh rosemary leaves
1 teaspoon sea salt
1 pound penne pasta
6 ounces log chevre, cut into chunks

1. Preheat the oven to 400°F.

2. Place the yellow squash, zucchini, onions, peppers, garlic, oil, rosemary, and sea salt in a large bowl and mix well. Transfer to a baking dish, cover, and bake 45 minutes, or until the vegetables are tender.

3. While the vegetables are baking, bring a pot of water to a rolling boil, and cook the penne according to package directions. Drain, rinse in cold water, and transfer to a large serving bowl.

4. Add the roasted vegetables to the pasta and toss well.

5. Garnish with chunks of chèvre, and serve. The steam from the veggies will slightly melt the cheese. Delicious!

FYI . . .
Looking for a farmer’s market to buy fresh local produce? Visit the following website for a national map of market locations: www.ams.usda.gov/farmersmarkets/map.htm

Nutritional Facts:

Serves: 4
Total Calories: 653
Calories from Fat: 170

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Hiziki with Shiitake Mushrooms and Butternut Squash
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Tempeh Stew with Wine and Shiitake Mushrooms
Szechwan Tofu with Mustard Greens and Chinese Cabbage
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Tempeh with Marinated Sun-Dried Tomatoes and Kale
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Butternut Squash Risotto with Shiitake Mushrooms and Wine
Italian Lentil Stew with Cream Grano