Tomato & Feta Pasta with Roasted Vegetables

Total Time: 30 minutes | Yield: 4 servings

Ingredients

1 large zucchini, diced

1 medium bell pepper, diced

1/4 onion, diced

2 tablespoons extra-virgin olive oil, divided

salt & pepper to taste

2 large tomatoes, chopped

1/4 cup chopped fresh basil

1 teaspoon minced garlic

8 ounces whole-wheat pasta

1/2 cup crumbled feta cheese

Directions

1. Preheat oven to 450 degrees F. Put a large pot of water on the stovetop to boil.

2. On a large baking sheet, toss zucchini, bell pepper, and onion with 1 tablespoon of olive oil. Season with salt and pepper and stir. Roast the vegetables, stirring every 5 minutes, until lightly browned, about 20 minutes.

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

4. Cook pasta according to package directions. Drain and transfer to the bowl with tomatoes and add the roasted veggies. Mix well. Top with feta cheese.

Storage: Store leftovers in an airtight container in the fridge for up to four days.

Recipe & Photo Credit: Eatingwell.com