Roasted Vegetable Pasta

http://www.eatingwell.com/recipes/roasted_vegetable_pasta.html

From EatingWell:  September 1998, 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

Ingredients

• 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

Preparation

1. Preheat oven to 450°F. Put a large pot of lightly salted water on to boil.
2. 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.
3. Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
4. 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.

Nutrition

Per serving : 288 Calories; 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

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 fat