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Roasted Vegetable and Feta Baked Pasta
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Serves 4 |
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Ingredients:
1 red bell pepper, chopped
1 zucchini, sliced thick
1/4 sweet onion, thinly sliced
2 cups cherry tomatoes
4 cloves garlic, minced
1/3 cup olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon red pepper flakes
1 block feta cheese, 8 oz.
8 oz rigatoni pasta
Salt, to taste
Ground black pepper, to taste
Directions:
Preheat oven to 425° F.
Place the red bell pepper, zucchini, sweet onion, cherry tomatoes and garlic in a mixing bowl. Drizzle the olive oil over top and season the vegetables with Italian seasoning and red pepper flakes. Toss together until coated. Pour the vegetables into a 9x13 baking dish. Place the block of feta in the middle of the vegetables.
Place the baking dish into the oven and roast for 15 minutes. Stir the vegetables and place back in the oven to roast for an additional 15 minutes. Turn setting to broil and cook for 2 minutes.
Fill a pot with water and bring to a boil on high heat. Reduce heat to medium and cook the pasta according to the package directions. Drain the water, reserving 1 cup.
Pour the reserved pasta water over the vegetables and feta. Stir together.
Season with salt and pepper. Transfer pasta and vegetables to serving dishes. Enjoy!
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Roasted Vegetable and Feta Baked Pasta
Serves 4
Ingredients:
1 red bell pepper, chopped
1 zucchini, sliced thick
1/4 sweet onion, thinly sliced
2 cups cherry tomatoes
4 cloves garlic, minced
1/3 cup olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon red pepper flakes
1 block feta cheese, 8 oz.
8 oz rigatoni pasta
Salt, to taste
Ground black pepper, to taste
Directions:
Preheat oven to 425° F.
Place the red bell pepper, zucchini, sweet onion, cherry tomatoes and garlic in a mixing bowl. Drizzle the olive oil over top and season the vegetables with Italian seasoning and red pepper flakes. Toss together until coated. Pour the vegetables into a 9x13 baking dish. Place the block of feta in the middle of the vegetables.
Place the baking dish into the oven and roast for 15 minutes. Stir the vegetables and place back in the oven to roast for an additional 15 minutes. Turn setting to broil and cook for 2 minutes.
Fill a pot with water and bring to a boil on high heat. Reduce heat to medium and cook the pasta according to the package directions. Drain the water, reserving 1 cup.
Pour the reserved pasta water over the vegetables and feta. Stir together.
Season with salt and pepper. Transfer pasta and vegetables to serving dishes. Enjoy!
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