Monday, March 18, 2013

Roasted Veggie Pasta

It's kind of humorous that I decided to make this particular dish for lunch this week because, when I went over to my grandparents tonight, my grandfather was talking to me about healthy eating.  There's been a lot on the news lately about the Mediterranean diet & this dish falls right into that category.  My grandfather will be 91 in about 2 weeks & it's always amazing how hip he is.  <3

Recipe from Eating Well
Yields 6 servings
288 calories per serving

1 medium zucchini, diced
1 yellow bell pepper, seeded & diced
1 large onion, sliced thinly
2 tbsp olive oil, divided
Salt & pepper, to taste
2 large tomatoes, chopped
1/4 c basil
2 cloves garlic, minced
12 oz whole wheat pasta
1/2 c crumbled feta cheese

Preheat oven to 450.
Put a large pot of water on to boil.

Toss zucchini, bell pepper, & onion with 1 tbsp olive oil & season with salt and pepper.
Roast the veggies for 20 minutes.

Meanwhile, combine tomatoes, basil, garlic, & remaining olive oil in a large bowl.
Season with salt & pepper.

Cook pasta for 10 minutes.
Drain & transfer to bowl with tomatoes.
Add the roasted veggies & toss.
Top with feta & toss to mix.

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