INSTRUCTIONS
1. Preheat oven to 400 degrees. Cut the very tops off of garlic cloves and place them in a shallow baking pan or aluminum foil and drizzle lightly with olive oil. Roast until garlic is tender, 12-15 minutes. Cool, then peel; halve lengthwise and set aside.
2. While pasta is cooking, heat 1 tablespoons olive oil in large nonstick skillet. Add onion, pepper, scallions and salt; sautee over medium heat tossing, until vegetables are crisp-tender, about 8 minutes.
3. Add reserved roasted garlic and cook, stirring, about 1 minute. Set aside
4. Boil pasta until al dente. Set aside at least 2 cups of pasta cooking water; drain pasta.
5. Either in pasta pot or skillet, combine pasta, vegetable mixture, cherry tomatoes and a sprinkling of nutmeg and pepper. Toss gently over medium heat. Stir in Parmesan and enough of the reserved liquid to moisten.
6. Stir in the goat cheese and ½ tablespoon olive oil until cheese is smooth. Remove from heat. Serve immediately.
