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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Oven-Roasted Vegetables and Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions