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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 medium zucchini, diced |
1 red or yellow pepper, seeded and diced |
1 large onion, thinly sliced |
2 tablespoon(s) extra virgin olive oil, divided |
salt and pepper to taste |
2 large tomatoes, diced |
1/4 cup(s) chopped fresh basil |
2 clove(s) garlic, minced |
12 ounce(s) whole wheat pasta |
1/2 cup(s) crumbled feta cheese |
Directions:
1. Preheat oven to 450°F. Put a large pot of lightly salted water on to boil.
2. Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
3. Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
4. Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.
5. NUTRITION
6. Per serving: 288 calories; 12 g fat ( 4 g sat , 6 g mono ); 17 mg cholesterol; 75 g carbohydrates; 17 g protein; 6 g fiber; 226 mg sodium; 619 mg potassium.
7. Nutrition Bonus: Vitamin C (90% daily value), Fiber (34% dv), Vitamin A (25% dv).
8. Carbohydrate Servings: 2 1/2
9. Exchanges: 3 starch, 1 vegetable, 1 fat
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