Roasted Vegetable Penne with Feta and Goat Cheese; 4th of July Potluck Recipe

This year, Roasted Vegetable Penne with Feta and Goat Cheese {along with roasted butternut squash and walnuts} could be your crowd pleaser.  The lovely ladies from The Perfect Pair Shower have asked for the recipe, so here is it. Last 4th of July, Asparagus ~ Pancetta Lasagna as well as the Ultimate Chocolate Cake were two potluck recipes to feed a crowd. If you missed them last year, check them out by clicking on those pink words.

 This one is really good, so let’s do this:

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Dice your onion and add it to your butternut squash. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for 30 to 40 minutes until the vegetables are golden and cooked through. Each oven is different, so keep your eye on them.  Burnt veggies are not good eats. Remove from the oven and set aside to cool slightly.

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While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Before you drain, reserve about 2 cups of the pasta water.

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Add the very hot water to the Feta and Goat Cheese. Mix until the cheese has melted and forms a creamy sauce.

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Then add the pasta and stir.

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Next add the squash and onion mixture. Toss well and season with salt and pepper, to taste.

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Finally, add your grated Parmesan. Plate, then top with roasted walnuts and basil.

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Devour.

Penne with Feta and Goat Cheese

Ingredients

  • Vegetable oil cooking spray OR Reynolds non-stick foil
  • 1 (2-pound) butternut peeled, seeded and cut into 3/4-inch cubes (OR buy it  ready for you in the produce section. That’s my secret)
  • 1 onion, diced into 1/2-inch pieces
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 pound penne pasta (DeCecco)
  • 1/2 cup (4 ounces) goat cheese, crumbled (room temp)
  • 1/2 cup (4 ounces) feta cheese, crumbled (room temp)
  • 1 cup coarsely chopped walnuts, toasted
  • 1 packed cup chopped fresh basil leaves
  • 1/3 cup finely grated Parmesan (The good stuff. Please NOT from a green can. Pretty please)

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with Pam or cover that sheet with non-stick Reynolds wrap like me. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 30 to 40 minutes until the vegetables are golden and cooked through. Each oven is different, so keep your eye on them.  Burnt veggies are not good eats. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the goat and feta cheese and 1 cup of pasta water in a large serving bowl and mix. Toss until the cheese has melted and forms a creamy sauce. Add the pasta, then squash and onion mixture. Add more water if the mixture it too thick.  Toss well and season with salt and pepper, to taste. Add Parmesan and then garnish heavily with walnuts and the basil.

Serve and grab a fork before it is gone.

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Comments

  1. Tiffany says:

    Oh my goodness. Oh my goodness. I just licked my iPad.

  2. This looks so delicious. I think I’ll try it. Thanks for sharing.

  3. Yay! Funny, I just got back from Trader Joe’s with ingrdients to make the pancetta asparagus lasagna for this 4th. I made it last year from your recipe and it was such a hit, all my friends wanted the recipe and look forward to me bringing it again to this years 4th! Thanks for another wonderful pot luck recipe. Can’t wait to try it. Happy and Safe 4th!

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