Summer Veg Pasta With Feta Recipe

Name: Summer Veg Pasta With Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large field mushrooms, wiped clean and stalks removed; 2 medium zucchini, chunky cut; 1 eggplant, cubed; 1 red capsicum, quartered; 1 small sweet potato, peeled and cubed; 16 cherry tomatoes, halved; 2 red onions, quartered; 1 tablespoon thyme; 1 sprig fresh rosemary; 1 head garlic, in loose cloves, with the papery skin rubbed off (don't bother peeling the soft inner cloves); 1 bunch flat leaf parsley, chopped; 1 teaspoon cracked pepper; ¼ cup balsamic vinegar or ¼ cup red wine vinegar; 3 tablespoons olive oil; 50 g persian feta; 500 g penne pasta

Servings: persons

2 large field mushrooms, wiped clean and stalks removed
2 medium zucchini, chunky cut
1 eggplant, cubed
1 red capsicum, quartered
1 small sweet potato, peeled and cubed
16 cherry tomatoes, halved
2 red onions, quartered
1 tablespoon thyme
1 sprig fresh rosemary
1 head garlic, in loose cloves, with the papery skin rubbed off (don't bother peeling the soft inner cloves)
1 bunch flat leaf parsley, chopped
1 teaspoon cracked pepper
¼ cup balsamic vinegar or ¼ cup red wine vinegar
3 tablespoons olive oil
50 g persian feta
500 g penne pasta

1
Prepare sauce: Preheat moderate-hot temperature (200 degrees C) oven.
2
In a large roasting tin, place a single layer of cubed vegetables.
3
You want fork-sized pieces (1cm-ish cubes) - it is important that the pieces are of similar size, so that they cook at the same rate.
4
Combine vinegar, olive oil, and pepper and toss through the vegetables until they are well coated.
5
Scatter over garlic, thyme and rosemary and roast for 20 - 30min until the vegetables are cooked through and caramelizing in the pan.
6
Meanwhile, cook pasta as directed, in a large pan of salted water.
7
To serve: Toss drained pasta into the vegetable pan, adding a small amount of the cooking liquid to help deglaze the pan.
8
Place in serving bowls and top with crumbled feta and parsley.

1041

kcal

Calories

Fat

189

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 16 ingredients. The key ingredients include: 2 large field mushrooms, wiped clean and stalks removed, 2 medium zucchini, chunky cut, 1 eggplant, cubed, 1 red capsicum, quartered, and more.

Yes, Summer Veg Pasta With Feta 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.

Summer Veg Pasta With Feta

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