Roasted Vegetable Pasta

By clscott

Ingredients

• • 1 medium zucchini, diced
• • 1 red or yellow pepper, seeded and diced
• • 1 large onion, thinly sliced
• • 2 tablespoons extra-virgin olive oil, divided
• • Salt and freshly ground pepper to taste
• • 2 large tomatoes, chopped
• • 1/4 cup chopped fresh basil
• • 2 cloves garlic, minced
• • 12 ounces whole-wheat pasta
• • 1/2 cup crumbled feta cheese

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 450 degrees. Put a large pot of lightly salted water on to boil.
2. Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
3. Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
4. Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately

Per Serving:
288 calories
11 gm protein
7 gm total fat (2 gm sat, 4 gm mono)
49 gm carbohydrates
3 mg cholesterol
177 mg sodium
9 gm dietary fiber

Nutrition Bonus:
53 mg vitamin C (90% DV)
34% DV Fiber
25% DV vitamin A