Roasted Vegetable Pasta

Roasted Vegetable Pasta Healthy Recipe

6 Servings 25 min Cook

Macros/Serving: 280 Calories
Tags:vegetarian | pasta


1 Large Baby Zucchini
1 Cup, sliced Red Bell Pepper
1 Cup, chopped Onions
1 Tbsp Olive Oil
2 Large whole (3" dia) Tomatoes
2 Tbsp, leaves Basil
2 Clove Garlic
12 Oz Whole Wheat Pasta
1/2 Cup, crumbled Feta Cheese


Preheat oven to 450°F.

Put a large pot of lightly salted water on to boil.

Mince garlic and dice the zucchini.

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.

Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl.

Season with salt and pepper.

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.