Roasted Vegetable Pasta

From EatingWell: September 1998, The Essential EatingWell Cookbook (2004) — Subscribe Now!

Inspired by hunger and what's in the garden, this is a quick and flexible dish.

READER'S COMMENT:

"My goodness this was delicious! Very easy to prepare and lovely to look at too. I can't wait to make this during the summer with fresh from the garden vegetables. Susan, Boston, MA "

6 servings, about 1 1/2 cups each

Active Time: 25 minutes

Total Time: 35 minutes

Nutrition Profile

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

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.

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.

Nutrition Bonus: Vitamin C (90% daily value), Fiber (34% dv), Vitamin A (25% dv).

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 fat