Pasta with rosemary-roasted vegetables and feta

Pasta with rosemary-roasted vegetables and feta

Total Time
35 min
15 min
20 min
This pasta recipe calls for zucchini and bell peppers 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. It's an impressive-looking, beautiful entrée that requires mostly hands-off cooking time, so it doesn't get much more convenient.


Uncooked zucchini

1 small, sliced ¼-inch thick

Bell pepper

½ item(s), medium, red variety, thinly sliced

Grape tomatoes

1 cup(s), halved


1 tsp, chopped


1 clove(s), minced

Cooking spray

4 spray(s)

Kosher salt

¼ tsp

Black pepper

1 pinch(es), (or to taste)

Cooked whole wheat penne pasta

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

Crumbled feta cheese

1¼ Tbsp


  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 cups).