Roasted Vegetable Pasta

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Onions

  Raw

  1 cup, chopped or 160g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Garlic

  Raw

  2 clove or 6g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Feta cheese

  ½ cup, crumbled or 75g

Directions

1. Preheat the oven to 450°F. Bring a large pot of lightly salted water to a boil.
2. Mince the garlic and dice the zucchini. Toss the zucchini, bell pepper, and onion with 1 tablespoon of olive oil in a large roasting pan or baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, about 10 to 20 minutes.
3. In a large bowl, combine the tomatoes, basil, garlic, and the remaining 1 tablespoon of olive oil. Season with salt and pepper.
4. Cook the pasta until just tender, about 8 to 10 minutes. Drain and transfer to the bowl with the tomato mixture. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.