Description
A delicious and healthy roasted veggie pasta dish topped with feta cheese, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz pasta of choice
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup crumbled feta cheese
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta according to package instructions; drain and set aside.
- On a baking sheet, toss the mixed vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Roast the vegetables in the oven for 20-25 minutes until tender.
- In a large bowl, combine the cooked pasta and roasted vegetables.
- Add the crumbled feta cheese and mix well.
- Garnish with fresh basil before serving.
Notes
- Feel free to use any vegetables you have on hand.
- This dish can be served warm or cold as a pasta salad.
- For a vegan option, omit the feta cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg