Roasted Vegetable Pasta

Inspired by hunger and what's in the garden, this is a quick and flexible dish.

Recipe 6 servings, about 1 1/2 cups each; Active Time: 25 minutes; Total Time: 35 minutes

INGREDIENTS

1 medium zucchini, diced

1 red or yellow bell pepper, seeded and diced

1 large onion, thinly sliced

2 tablespoons extra-virgin olive oil, divided

Salt & freshly ground pepper, to taste

2 large tomatoes, chopped

1/4 cup chopped fresh basil

2 cloves garlic, minced

12 ounces whole-wheat pasta

1/2 cup crumbled feta cheese

PREPARATION

Preheat oven to 450°F. Put a large pot of lightly salted water on to boil.

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.

Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.

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.

NUTRITION

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.

Nutrition Bonus: Vitamin C (90% daily value), Fiber (34% dv), Vitamin A (25% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 3 starch, 1 vegetable, 1 fat