Penguin.com (usa)

Serves 4

1 large zucchini (about 1 pound), halved lengthwise and sliced ½ inch thick
1 large yellow squash (about 1 pound), halved lengthwise and sliced ½ inch thick
6 medium plum tomatoes, chopped (about 2 cups)
2 tablespoons extra-virgin olive oil, plus 1 teaspoon for brushing
1 ½ teaspoons sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 pound organic whole-grain pasta, any shape
6 ounces goat cheese (chevre) or feta, broken into chunks
¼ cup chopped scallions
¼ cup chopped fresh flat-leaf parsley or basil

1. Preheat the oven to 400 degrees F. In a large bowl, combine the zucchini, yellow squash, and tomatoes. Add the 2 tablespoons oil, ¼ teaspoon of the salt, the pepper, oregano, and thyme, and toss to coat with the oil.
2. Lightly brush a large baking sheet with the 1 teaspoon oil, and evenly spread the vegetables over the sheet. Roast for 20 to 30 minutes, or until the vegetables are tender, stirring several times.
3. Meanwhile, in a large pot, bring 6 quarts of water with the remaining teaspoon salt to a boil. Add the pasta and cook until al dente, according to package directions.
4. Drain the pasta and return it to the pot. Add the roasted vegetables, cheese, scallions, and parsley. Toss to combine.
5. Transfer to a large pasta bowl and serve.