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.

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 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.

That's it — enjoy your meal!

Summer Veg Pasta With Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions