Italian Recipe - Rigatoni with Fall Vegetables

What's more hearty and comforting than pasta and fresh vegetables? We love a dish like this on a cool night, and the bonus is it's easy enough to make on a weeknight. 

Ingredients:

• 1 bag Natura Amica Rigatoni
• 4 cups butternut squash
• 4 cups eggplant
• 8 oz. portabello mushrooms
• 1/2 cup red onion
• 2 cloves garlic, minced
• 2 T Migliarese Extra Virgin Olive Oil
• Salt and pepper
• Fresh rosemary, finely chopped
• 4 oz. goat cheese

Directions:

1. Preheat oven to 450° F.
2. Peel and cut eggplant, squash and red onion into one-inch squares. Roughly chop the mushrooms. Toss with salt, pepper, garlic and EVOO.
3. Roast the vegetables for approximately 30 minutes, or until soft, stirring occasionally. 
4. Once done, toss with fresh rosemary and keep warm until the pasta is cooked.
5. Bring a pot of water to a boil and cook pasta to your desired tenderness.
6. Drain pasta (save one cup of the pasta water), but do not rinse. 
7. Return half the pasta to the pot. Add half the goat cheese and half the vegetables and stir well.
8. Repeat with the remaining pasta, goat cheese and vegetables. If it becomes too thick, add some of the pasta water.

Serve with a mixed salad and crusty bread. Pair with Italo Cescon Cabernet or Cantine Montagna Pinot Nero Vinificato.