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Roasted Vegetable Pasta

:  September 1998, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (49 votes)

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


READER'S COMMENT:
"The roasted vegetables add so much flavour that you don't need to gussy up the dish with lots of cheese. I did saute tomatoes and garlic a bit because didn't want to overpower the dish with raw garlic. Very good. "
Roasted Vegetable Pasta Recipe

Makes: 6 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

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

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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.

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

Carbohydrate Servings: 2 1/2

Exchanges: 3 starch, 1 vegetable, 1 fat


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Low calorie
Low cholesterol
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Summer
Fall
Style/Theme
Budget
Everyday favorites
Vegetarian
Type of Dish
Main dish, vegetarian
Pasta
Ethnic/Regional
Mediterranean
Publication
The Essential EatingWell Cookbook (2004)
September 1998
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