Ingredients:
- 1 head garlic , in loose cloves, with the papery skin rubbed off (don'tsp bother peeling the soft inner cloves)
- 50 g persian feta
Directions:
- Prepare sauce: Preheat moderate-hot temperature (200 degrees C) oven. In a large roasting tin, place a single layer of cubed vegetables. You want fork-sized pieces (1cm-ish cubes) - it is important that the pieces are of similar size, so that they cook at the same rate.
- Combine vinegar, olive oil, and pepper and toss through the vegetables until they are well coated. Scatter over garlic, thyme and rosemary and roast for 20 - 30min until the vegetables are cooked through and caramelizing in the pan.
- Meanwhile, cook pasta as directed, in a large pan of salted water.
- To serve: Toss drained pasta into the vegetable pan, adding a small amount of the cooking liquid to help deglaze the pan. Place in serving bowls and top with crumbled feta and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.29 Kcal (763 kJ) | ||
| Calories from fat | 69.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.77g | 12% | |
|---|---|---|---|
| Sodium | 19.53mg | 1% | |
| Potassium | 549.58mg | 12% | |
| Total Carbs | 22.2g | 7% | |
| Sugars | 10.21g | 41% | |
| Dietary Fiber | 6.65g | 27% | |
| Protein | 5.07g | 10% | |
| Vitamin C | 22.5mg | 37% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35mg | 3% | |
| Amount Per 100 g | |||
| Calories | 59.85 Kcal (251 kJ) | ||
| Calories from fat | 22.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 12% | |
|---|---|---|---|
| Sodium | 6.41mg | 1% | |
| Potassium | 180.43mg | 12% | |
| Total Carbs | 7.29g | 7% | |
| Sugars | 3.35g | 41% | |
| Dietary Fiber | 2.18g | 27% | |
| Protein | 1.66g | 10% | |
| Vitamin C | 7.4mg | 37% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 2% | |
| Calcium | 11.5mg | 3% | |
* 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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