Pasta with rosemary-roasted vegetables and feta
7
Points®
Total Time
50 min
Prep
15 min
Cook
20 min
Serves
1
Difficulty
Easy
This pasta recipe calls for zucchini and capsicums that get roasted in the oven, but if you have other leftover veggies on hand, like onions or mushrooms, feel free to throw those in too if you think they might complement the other ingredients. Toss with grape tomatoes, fresh rosemary, and garlic, and let it roast in the oven for 20 minutes until the veggies are super-tender and nicely browned. Then all you have left to do is combine those delicious veggies with the penne, rigatoni, or gemelli and top with some crumbled feta cheese.
Ingredients
Zucchini
1 small, sliced
Red capsicum
½ medium, thinly sliced
Cherry tomatoes
150 g, or grape vareity
Fresh rosemary
1 tsp, finely chopped
Garlic
1 clove(s), crushed
Cooked wholemeal pasta
1 cup(s), (150g)
Reduced fat feta cheese
1 tbs, crumbled
Oil spray
1 x 3 second spray(s)