
Pasta with rosemary-roasted vegetables and feta
6
6
6
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
1
Difficulty
Easy
Use up left-over roasted veggies in this recipe.
Ingredients
Uncooked zucchini
1 small, sliced ¼-inch thick
Uncooked bell pepper(s)
½ item(s), medium, red variety, thinly sliced
Grape tomatoes
1 cup(s), halved
Rosemary
1 tsp(s), chopped
Garlic clove(s)
1 clove(s), medium, minced
Olive oil cooking spray
4 spray(s)
Kosher salt
¼ tsp(s)
Black pepper
1 pinch, (or to taste)
Cooked rigatoni
1 cup(s)
Crumbled feta cheese
1¼ tbsp(s)