Roasted Vegetable Pasta

Roasted Vegetable Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    medium zucchini, diced

  • 1

    red or yellow bell pepper, seeded and diced

  • 1

    large onion, thinly sliced

  • 2

    tablespoons extra-virgin olive oil, divided

  • Salt & freshly ground pepper, to taste

  • 2

    large tomatoes, chopped

  • ¼

    cup chopped fresh basil

  • 2

    cloves garlic, minced

  • 12

    ounces whole-wheat pasta

  • ½

    cup crumbled feta cheese

Directions

1.Preheat oven to 450°F. 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.


Nutrition

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