Roasted Vegetable Pasta

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
308 7.5 3 11 3 306 50 6

recipe ingredients
1 medium zucchini, diced
1 red or yellow bell pepper, diced
1 large onion, thinly sliced
1 Tbsp. olive oil
salt and fresh ground pepper to taste
2 large tomatoes, chopped
1/4 cup chopped fresh basil
2 cloves garlic, minced
8 oz. spaghetti or linguine
1/2 cup feta cheese

recipe directions
Preheat oven to 450*F. Put a large pot of water on to boil. In a large roasting pan or a large baking sheet with sides, toss zucchini, bell pepper and onion with 1 Tbsp oil. Season with salt and pepper. Roast vegetables, stirring every 5 minutes, until tender and browned, about 5 or 10 minutes. Meanwhile, in a large bowl, combine tomatoes, basil, and garlic. Season with salt and pepper. Cook pasta in boiling water until al dente. Drain and transfer to the bowl with the tomatoes. Add roasted vegetables and toss well. Add additional salt and pepper if desired. Sprinkle with feta cheese.


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Posts By 3FC
  • aimeerose

    This is a great recipe. I added more vegetables, and used low fat mozeralla instead of feta. I have shared it with several co-workers. A big hit!!!

  • bon_vivant

    Very tasty and satisfying, unlike most vegetarian recipes.

  • Jenn

    I’m pretty picky about food being blah and I thought to myself when I started making this, I hope it doesn’t taste blah. It turned out to be very good!! Even better the second day.

  • dee

    very good, I also added some sugar snap peas!

  • Karen Peavy

    I made this the other night! It was wonderful! We used whole wheat pasta to add extra fiber. Will be making this one often!

  • Anonymous

    My whole family liked this recipe.
    It’s perfect for using all the produce coming out of the garden this time of year.