Directions:
- Preheat oven to 450 degrees.
- In a bowl toss the peppers, eggplant, and zucchini with 2 tablespoons of the olive oil, salt, and pepper.
- Arrange on the prepared cookie sheet and bake vegetables for 25 minutes in the preheated oven until lightly browned.
- Salt and pepper veggies once they are out of the oven.
- In the meantime put a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
- Drain the softened sun-dried tomatoes and reserve the water.
- In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, cucumber and basil.
- Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat.
- Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.55 Kcal (1355 kJ) | ||
| Calories from fat | 244.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.17g | 42% | |
|---|---|---|---|
| Cholesterol | 25.23mg | 8% | |
| Sodium | 323.65mg | 13% | |
| Potassium | 392.19mg | 8% | |
| Total Carbs | 14.52g | 5% | |
| Sugars | 9.18g | 37% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 6.03g | 12% | |
| Vitamin C | 64.3mg | 107% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.7mg | 143% | |
| Calcium | 168.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 123.07 Kcal (515 kJ) | ||
| Calories from fat | 93.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.33g | 42% | |
|---|---|---|---|
| Cholesterol | 9.6mg | 8% | |
| Sodium | 123.11mg | 13% | |
| Potassium | 149.18mg | 8% | |
| Total Carbs | 5.52g | 5% | |
| Sugars | 3.49g | 37% | |
| Dietary Fiber | 1.65g | 17% | |
| Protein | 2.3g | 12% | |
| Vitamin C | 24.4mg | 107% | |
| Vitamin A | 0.6mg | 49% | |
| Iron | 9.8mg | 143% | |
| Calcium | 64.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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