Roasted Vegetable Pasta

Ingredients

• Baby zucchini

  Squash, raw

  1 large or 16g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Onions

  Raw

  1 cup, chopped or 160g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Basil

  Spices, dried

  2 tbsp, leaves or 4g

• Garlic

  Raw

  2 clove or 6g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Feta cheese

  ½ cup, crumbled or 75g

Directions

1. Preheat oven to 450°F. Put a large pot of lightly salted water on to boil.
2. Mince garlic and dice the zucchini. 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.
3. 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.

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