The Essential EatingWell Cookbook (2004)
Inspired by hunger and what's in the garden, this is a quick and flexible dish.
6 servings, about 1 1/2 cups each
Active Time: 25 minutes |
Total Time: 35 minutes
1 medium zucchini, diced
1 red or yellow bell pepper, seeded and diced
1 large onion, thinly sliced
2 tablespoons extra-virgin olive oil, divided
Salt & freshly ground pepper, to taste
2 large tomatoes, chopped
1/4 cup chopped fresh basil
2 cloves garlic, minced
12 ounces whole-wheat pasta
1/2 cup crumbled feta cheese
Preheat oven to 450°F. Put a large pot of lightly salted water on to boil.
Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.
Per serving :
12 g Fat;
4 g Sat;
6 g Mono;
17 mg Cholesterol;
75 g Carbohydrates;
17 g Protein;
6 g Fiber;
226 mg Sodium;
619 mg Potassium