Crispy Baked Goat Cheese Over Roasted Rosemary Squash and Garlicky Fettuccine

October 13, 2015

Tangy goat cheese, sweet, savory butternut squash and spicy garlic come together in this secretly healthy (and 21 Day Fix approved!) fall pasta.

8 cups butternut squash, peeled and cubed (1/2\" - 3/4\"cubes) - 1 large squash
2 red bell peppers, chopped to about the same size as the squash
olive oil or coconut oil cooking spray
1 tbs fresh rosemary, finely chopped
salt and pepper, to season
3 (4-oz) packages of plain goat cheese
1/2 cup whole wheat panko or whole wheat breadcrumbs
1 box (13 1/4 oz) whole wheat fettuccine or linguine (reserve 3/4 pasta cooking water before you drain!)
1/2 Tbs olive oil
3-4 cloves of garlic, minced
pinch of salt

Put a large pot of water on the stove to boil for the pasta. Heat oven to 425 degrees. Spray 2 large baking sheets with cooking spray. Spread squash and peppers into the pans (no need to separate the squash...
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Nutritions

Calories
148

Sodium
71mg
2% DV

Fat
1g
2% DV

Protein
4g
8% DV

Carbs
32g
11% DV

Fiber
4g
18% DV