Yellow Squash Pasta with Goat Cheese and Summer Beets



  • 4 red beets

  • 2 yellow squash, cut into quarters

  • 2 tbs. olive oil, plus 1/4 cup

  • 1 pound penne pasta

  • 1 cup soft creamy goat cheese

  • 1/2 cup grated Pecorino Romano cheese



  • Preheat the oven to 425°. Trim the beets of stalks and tendrils; remove the outer skin with a vegetable peeler; cut into quarters; place in a large bowl. Add the cut yellow squash and then toss the squash and beets gently with the 2 tablespoons olive oil. Transfer to a baking sheet coated with nonstick coating. Bake 25 minutes or until the vegetables are tender when pierced with a fork.

  • Meanwhile, cook the pasta according to package directions; drain and coat well with the 1/4 cup olive oil. Stir in the Goat and the Romano cheeses. Toss with the cooked vegetables and serve with more cheese sprinkled on top as garnish.

    Note: The beets are firm so you can parboil till a little tender.

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