Oven-Roasted Vegetables and Pasta Recipe

Name: Oven-Roasted Vegetables and Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dried whole-grain pasta, such as rotini; Cooking spray; 1 pound yellow summer squash, or 8 ounces yellow summer squash and 8 ounces zucchini, cut into matchstick-size strips; 2 medium onions (yellow preferred), cut into eighths, then halved crosswise; 1 medium green bell pepper, cut into 1-inch squares; 8 ounces cherry tomatoes, halved; 1/4 cup finely chopped fresh basil (about 2/3 ounce before removing stems) or 1 1/2 tablespoons dried basil, crumbled; 1 1/2 tablespoons cider vinegar or balsamic vinegar; 1 tablespoon olive oil (extra-virgin preferred); 2 teaspoons bottled minced garlic or 4 medium garlic cloves, minced; 2 1/2 ounces low-fat feta cheese, crumbled (heaping 1/2 cup); 1/4 teaspoon salt; 1/8 to 1/4 teaspoon crushed red pepper flakes

Servings: persons

6 ounces dried whole-grain pasta, such as rotini
Cooking spray
1 pound yellow summer squash, or 8 ounces yellow summer squash and 8 ounces zucchini, cut into matchstick-size strips
2 medium onions (yellow preferred), cut into eighths, then halved crosswise
1 medium green bell pepper, cut into 1-inch squares
8 ounces cherry tomatoes, halved
1/4 cup finely chopped fresh basil (about 2/3 ounce before removing stems) or 1 1/2 tablespoons dried basil, crumbled
1 1/2 tablespoons cider vinegar or balsamic vinegar
1 tablespoon olive oil (extra-virgin preferred)
2 teaspoons bottled minced garlic or 4 medium garlic cloves, minced
2 1/2 ounces low-fat feta cheese, crumbled (heaping 1/2 cup)
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes

1
Prepare the pasta using the package directions, omitting the salt and oil.
2
Drain well in a colander.
3
Meanwhile, preheat the broiler.
4
Line a large broiler pan or two baking sheets with aluminum foil.
5
Lightly spray the foil with cooking spray.
6
Arrange the squash, onions, bell pepper, and tomatoes in a single layer on the foil.
7
Broil about 5 inches from the heat for 15 minutes, or until the edges are browned and the bell pepper is just tender, stirring every 5 minutes.
8
In a small bowl, whisk together the basil, vinegar, oil, and garlic.
9
In a large bowl, stir together all the ingredients except the basil mixture.
10
Pour in the basil mixture, tossing well.
11
(Per Serving)
12
Calories: 283
13
Total Fat: 9.0g
14
Saturated: 3.0g
15
Trans: 0.0g
16
Polyunsaturated: 1.5g
17
Monounsaturated: 3.5g
18
Cholesterol: 16mg
19
Sodium: 378mg
20
Carbohydrates: 44g
21
Fiber: 7g
22
Sugars: 11g
23
Protein: 12g
24
Dietary Exchanges
25
2 Starch
26
3 Vegetable
27
1 1/2 Fat

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces dried whole-grain pasta, such as rotini, Cooking spray, 1 pound yellow summer squash, or 8 ounces yellow summer squash and 8 ounces zucchini, cut into matchstick-size strips, 2 medium onions (yellow preferred), cut into eighths, then halved crosswise, and more.

Yes, Oven-Roasted Vegetables and Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Vegetables and Pasta

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