This meatless dish is simple, but has a distinctive sharp and tangy flavor from the rosemary and feta cheese. With less guilt and more flavor, this Weight Watchers recipe is sure to be a new favorite. Recipe at

Pasta with Roasted Vegetables, Rosemary and Feta

Course Main Course
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2


  • 1 medium zucchini, sliced 1/4 inch thick
  • 1 red bell pepper, thinly sliced
  • 1-1/2 cups halved grape tomatoes
  • 2 tsp chopped fresh rosemary
  • 2 medium garlic clove, minced
  • cooking spray
  • 1/2 tsp salt (or to taste)
  • 2 pinches freshly ground pepper (or to taste)
  • 2 cups cooked rigatoni
  • 2-1/2 tbsp crumbled feta cheese, divided (1-1/4 tbsp per serving)


  1. Preheat oven to 450 F and prep pot with water to cook pasta according to directions on package.

  2. Place zucchini, bell pepper, tomatoes, rosemary and garlic on a rimmed baking sheet (lined with parchment paper, optional).  Coat with cooking spray.

  3. Sprinkle with salt and pepper; toss and spread out evenly on baking sheet.  Roast , stirring once, until tender and vegetables begin to brown in spots, approximately 15 to 20 minutes.

  4. Toss vegetable mixture with pasta and sprinkle with feta.

Recipe Notes

Serving size is 1 cup cooked pasta, 1/2  of vegetables and 1-1/4 Tbsp crumbled feta cheese.  6 SmartPoints per serving.