Penne with Roasted Vegetables and Feta

Penne with Roasted Vegetables and Feta

Prep Time

50 Mins

Serving

2

Calories

560

Restrictions

Vegetarian, Gluten-Free
Colorful red onions, squash, red bell peppers, and mushrooms baked with whole grain penne pasta then topped with fresh basil, feta cheese and toasted pine nuts.

Ingredients

1 zucchini (or yellow squash), cut into 1-inch pieces
1 red or yellow bell pepper, cut into 1-inch pieces
1 cup mushrooms, quartered
1 small red onion, cut into 1-inch pieces
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. black pepper
6 oz. whole-grain penne or rotini (use brown rice noodles if following a gluten-free diet)
1/2 cup (2 oz.) crumbled feta cheese
2 Tbsp. pine nuts, toasted (or almonds, or walnuts, or pumpkin seeds)
2 Tbsp. chopped fresh basil

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
2. Combine the zucchini, bell pepper, mushrooms, and onions on the baking sheet. Sprinkle with the olive oil, salt, and black pepper and toss until well mixed.
3. Bake the vegetables for 40 minutes, stirring once or twice with a spatula, until browned and soft.
4. Cook the pasta according to package directions. Drain.
5. In a large bowl, combine the vegetables with the pasta. Divide the mixture evenly between two serving plates.
6. Top each portion with 1/4 cup feta, 1 Tbsp. pine nuts, and 1 Tbsp. basil.

Nutritional Information

  • Total Fat: 21g
    • Saturated Fat: 6g
  • Cholesterol: 20g
  • Sodium: 610g
  • Protein: 22g
  • Total Carbohydrate: 79g
    • DietaryFiber: 10g
    • Sugar: 11g