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Pasta with Roasted Vegetables, Rosemary and Feta
medium zucchini, sliced 1/4 inch thick
red bell pepper, thinly sliced
halved grape tomatoes
chopped fresh rosemary
medium garlic clove, minced
salt (or to taste)
freshly ground pepper (or to taste)
crumbled feta cheese, divided (1-1/4 tbsp per serving)
Preheat oven to 450 F and prep pot with water to cook pasta according to directions on package.
Place zucchini, bell pepper, tomatoes, rosemary and garlic on a rimmed baking sheet (lined with parchment paper, optional). Coat with cooking spray.
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.
Toss vegetable mixture with pasta and sprinkle with feta.
Serving size is 1 cup cooked pasta, 1/2 of vegetables and 1-1/4 Tbsp crumbled feta cheese. 6 SmartPoints per serving.
Find it online: https://livelaughrowe.com/pasta-with-roasted-vegetables-rosemary-feta/