52 weeks of good health....

every week I will share with you a tip to improve your eating habits or lifestyle to help you reach maximum energy levels and increase overall physical and emotional health.

Thursday, March 18, 2010

Recipe of the Week

This weeks Recipe is one of my new favourites...in fact, I made it two nights in a row this week. (although the second time I made it with a few modifications)...

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine
(taken from Best of Cooking Light, April 2007)

  • 6 cups cubed, peeled kabocha or butternut squash (about 2 1/2 lbs)
  • 1 large red bell pepper, cut into 1 inch pieces
  • 1 1/2 tbsp olive oil, divided
  • 1 tsp salt, divided
  • 1 tsp chopped fresh rosemary
  • 1/4 tsp fresh ground black pepper
  • 2 (4oz) pkgs of goat cheese
  • 1/2 cup dried breadcrumbs
  • 1 lb uncooked fettucine (I used kamut linguine)
  • 1/4 tsp crushed red pepper
  • 2 cloves garlic, minced (I roasted and used a whole bulb of garlic)
  • rosemary sprigs (optional)
  1. Preheat oven to 425degrees
  2. Place squash and red bell pepper in a large bowl. Add 1 tbsp oil and toss well. Arrange veg in a single layer on a jelly roll pan coated with cooking spray. Sprinkle with 1/2 tsp salt, rosemary, and black pepper. Bake for 40 min., stirring once.
  3. Place goat cheese in freezer for 10 min. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs, place on a baking sheet. Bake for 6 min. (the second time I made this, I skipped this step and just crumbled the goat cheese over the finished pasta...this was faster and still pretty good!)
  4. Cook pasta according to directions. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan, add reserved pasta cooking water, remaining 1 1/2 tsp oil, 1/2 tsp salt, red pepper, and garlic, tossing to coat. Place 1 1/4 cups pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 1 goat cheese round. Garnish with rosemary springs, if desired.

No comments:

Post a Comment