Pasta with Rosemary-Roasted Vegetables and Feta

5
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), medium, red variety, thinly sliced

grape tomatoes

1 cup(s), halved

rosemary

1 tsp, chopped

garlic clove(s)

1 medium clove(s), minced

cooking spray

4 spray(s)

kosher salt

¼ tsp

black pepper

1 pinch, (or to taste)

cooked whole wheat penne pasta

1 cup(s), or whole wheat rigatoni or gemelli

crumbled feta cheese

1¼ Tbsp

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.
  4. Makes 1 serving (about 2 c).

Notes

If you prefer, swap in regular pasta for the whole wheat but make sure to account for any differences in SmartPoints values.

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