Pasta with rosemary-roasted vegetables and feta
1 small, sliced ¼-inch thick
Uncooked bell pepper(s)
½ item(s), medium, red variety, thinly sliced
1 cup(s), halved
1 tsp, chopped
1 medium clove(s), minced
1 pinch, (or to taste)
Cooked whole wheat penne pasta
1 cup(s), or whole wheat rigatoni or gemelli
Crumbled feta cheese
- 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).