Penne with Roasted Vegetables and Feta-GF

Penne with Roasted Vegetables and Feta-GF

Prep Time

50 Mins

Serving

2

Calories

460

Restrictions

Vegetarian, Diabetic, Gluten-Free
Colorful red onions, squash, red bell peppers, and mushrooms baked with gluten free 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
4 oz. gluten free penne or rotini
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: 20g
    • Saturated Fat: 5.5g
  • Cholesterol: 20g
  • Sodium: 610g
  • Protein: 18g
  • Total Carbohydrate: 57g
    • DietaryFiber: 8g
    • Sugar: 10g