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Roasted vegetable pasta salad with feta
4
| Prep | 5 min | |
| Cook | 20 min |
- Zucchini, 2 medium, cut into 3/4 inch pieces
- Red bell pepper, cooked, 1 pepper(s), cut into ¾ inch pieces
- Eggplant, cooked, 1 medium eggplant(s), cut into ¾ inch pieces
- Extra virgin olive oil, 5 tsp(s)
- Dried mixed herbs, 2 tbsp(s)
- Lemon, 2 medium, cut into wedges
- Uncooked pasta, 2 cup(s), shells
- Capers, 1 tbsp(s), drained, optional, in vinegar, drained and roughly chopped
- Feta cheese, reduced-fat, crumbled, 1 cup(s)
- Basil, fresh, 1 cup(s), whole leaves
- Black pepper, 1 dash(es)
Method
Preheat oven to 425°F.
Arrange vegetables across two roasting pans. Drizzle with half the oil then sprinkle the mixed herbs on top. Turn to coat and add the lemon wedges to the pan. Roast for 20 to 25 minutes or until vegetables are golden and tender.
Meanwhile, cook the pasta in a saucepan of boiling salted water until al dente. Drain well. Add to the roast vegetables along with capers (optional). Stir gently to combine.
Drizzle with remaining oil. Squeeze over the roasted lemon wedges and season with pepper.
Nutrition facts per serving
Makes 4 servings
Food Groups
|
V
|
3 |
|
F
|
0.2 |
|
C
|
1.7 |
|
PD
|
0.8 |
|
Ft
|
1.1 |
|
S
|
0 |
Nutrition Facts
| Calories | 353 |
| Total Fat | 12.4 g |
| - Saturated Fat | 4.5 g |
| Cholesterol | 17.6 mg |
| Sodium | 534 mg |
| Total Carbohydrate | 47.7 g |
| - Dietary Fiber | 8.6 g |
| - Total Sugars | 10.6 g |
| -- Added Sugars | 0 g |
| Protein | 16.2 g |
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