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Pasta with rosemary-roasted vegetables and feta

Pasta with rosemary-roasted vegetables and feta

Total Time
50 min
15 min
20 min
This pasta recipe calls for zucchini and capsicums that get roasted in the oven, but if you have other leftover veggies on hand, like onions or mushrooms, feel free to throw those in too if you think they might complement the other ingredients. Toss with grape tomatoes, fresh rosemary, and garlic, and let it roast in the oven for 20 minutes until the veggies are super-tender and nicely browned. Then all you have left to do is combine those delicious veggies with the penne, rigatoni, or gemelli and top with some crumbled feta cheese.



1 small, sliced

Red capsicum

½ medium, thinly sliced

Cherry tomatoes

150 g, or grape vareity

Fresh rosemary

1 tsp, finely chopped


1 clove(s), crushed

Cooked wholemeal pasta

1 cup(s), (150g)

Reduced fat feta cheese

1 tbs, crumbled

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 230°C. Line a baking tray with baking paper.
  2. Place zucchini, capsicum, tomatoes, rosemary and garlic on prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 18-20 minutes, stirring once, or until tender and beginning to brown.
  3. Toss vegetable mixture with pasta (if dry, add a few tsp of pasta cooking water); sprinkle with feta.