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

INGREDIENTS

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

DIRECTIONS

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.