Description
A vibrant and wholesome pasta dish featuring tender roasted Mediterranean vegetables, fragrant herbs, and creamy feta cheese. This easy-to-make recipe is perfect for a light dinner or a hearty lunch.
Ingredients
Scale
- 8 ounces pasta (penne or fusilli work well)
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with oregano, basil, salt, and pepper. Toss until the vegetables are well coated.
- Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
- Once the vegetables are done, remove them from the oven and combine them with the cooked pasta in a large bowl. Toss gently to mix.
- Serve the pasta warm, topped with crumbled feta cheese and fresh basil leaves for garnish.
Notes
- Feel free to substitute the pasta with a gluten-free variety for a gluten-free meal.
- Add a drizzle of balsamic glaze for a tangy flavor boost.
- For extra protein, include grilled chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: roasted vegetable pasta, Mediterranean pasta, healthy pasta