Pasta with Rosemary-Roasted Vegetables and Feta
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
Use up left-over roasted veggies in this recipe.
Ingredients
Zucchini
1 small, sliced ¼-inch thick
Bell pepper
½ item(s), medium, red variety, thinly sliced
Grape tomatoes
1 cup(s), halved
Rosemary
1 tsp(s), chopped
Garlic
1 clove(s), large, minced
Olive oil cooking spray
4 spray(s)
Kosher salt
¼ tsp(s)
Black pepper
1 pinch(es), (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.
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