Inspired by hunger and what's in the garden, this is a quick and flexible dish. Source: EatingWell Magazine, September 1998

EatingWell Test Kitchen



  • Preheat oven to 450 degrees 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.

Nutrition Facts

307 calories; 8.4 g total fat; 2.7 g saturated fat; 11 mg cholesterol; 224 mg sodium. 448 mg potassium; 50.4 g carbohydrates; 8.7 g fiber; 7 g sugar; 11.6 g protein; 1339 IU vitamin a iu; 42 mg vitamin c; 68 mcg folate; 108 mg calcium; 3 mg iron; 102 mg magnesium;

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