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Photo of Pasta with Rosemary-Roasted Vegetables and Feta by WW

Pasta with Rosemary-Roasted Vegetables and Feta

6
PersonalPoints™ 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), small, red variety, thinly sliced

Grape tomatoes

1 cup(s), halved

Rosemary

1 tsp(s), chopped

Garlic clove(s)

1 clove(s), large, 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)

Instructions

  1. Preheat oven to 450°F.
  2. Place zucchini, pepper, tomatoes, rosemary and garlic on a small rimmed baking sheet; coat with cooking spray. Sprinkle with salt and pepper; toss and spread into an even layer. Roast, stirring once, until tender and beginning to brown in spots, about 18-20 minutes.
  3. Toss vegetable mixture with pasta (if dry, add a few tsp of pasta cooking water); sprinkle with feta.

Notes

Makes 1 serving (about 2 c).

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