Roasted Summer Vegetable Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium zucchini, diced2 red bell peppers, diced2 large onions, thinly sliced2 TBS extra virgin olive oilSalt and pepper, to taste4 plum tomatoes, chopped1/4 cup fresh basil, chopped3 cloves garlic, minced12 oz tricolor pasta1/2 cup feta cheese
Preheat oven to 450. Bring a large pot of water to a boil.
Toss zucchini, bell pepper, and onion with 1 TBS olive oil and salt and pepper. Spread on large foil cover cookie sheet. Roast for 20 minutes or until browning.
Combine tomatoes, garlic, basil and 1 TBS olive oil in large bowl.
Cook pasta until tender. Drain and add to tomatoe mixture. Stir in roasted vegetable. Adjust salt and pepper to taste. Serve and sprinkle with feta cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user WILLSMOM19.
Toss zucchini, bell pepper, and onion with 1 TBS olive oil and salt and pepper. Spread on large foil cover cookie sheet. Roast for 20 minutes or until browning.
Combine tomatoes, garlic, basil and 1 TBS olive oil in large bowl.
Cook pasta until tender. Drain and add to tomatoe mixture. Stir in roasted vegetable. Adjust salt and pepper to taste. Serve and sprinkle with feta cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user WILLSMOM19.
Nutritional Info Amount Per Serving
- Calories: 322.5
- Total Fat: 8.6 g
- Cholesterol: 11.1 mg
- Sodium: 147.9 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 5.0 g
- Protein: 10.6 g