Pasta with Rosemary-Roasted Vegetables and Feta
- Total Time
Use up left-over roasted veggies in this recipe.
uncooked zucchini1 small, sliced ¼-inch thick
uncooked bell pepper(s)½ item(s), medium, red variety, thinly sliced
grape tomatoes1 cup(s), halved
rosemary1 tsp, chopped
garlic clove(s)1 medium clove(s), minced
cooking spray4 spray(s)
kosher salt¼ tsp
black pepper1 pinch, (or to taste)
cooked whole wheat penne pasta1 cup(s), or whole wheat rigatoni or gemelli
crumbled feta cheese1 ¼ Tbsp
- Preheat oven to 450°F.
- 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.
- Toss vegetable mixture with pasta (if dry, add a few tsp of pasta cooking water); sprinkle with feta.
- Makes 1 serving (about 2 c).