Rating: 5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Zucchini, bell pepper and onion combine to create a delicious medley of flavor and color in this healthy vegetable pasta dish.

EatingWell Magazine, September 1998


Credit: Photography / Jennifer Causey, Styling / Chelsea Zimmer / Kay Clarke

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 11.6g; carbohydrates 50.4g; dietary fiber 8.7g; sugars 6.8g; fat 8.4g; saturated fat 2.7g; cholesterol 11.1mg; vitamin a iu 1338.7IU; vitamin c 42mg; folate 68.4mcg; calcium 108.2mg; iron 2.7mg; magnesium 102.4mg; potassium 447.6mg; sodium 223.8mg; thiamin 0.4mg.

4 starch, 2 vegetable, 1/2 high-fat meat