Roasted Vegetable Pasta

Serves 4

We think this tastes especially good when the vegetables are roasted on a barbecue grill.

zucchini, sliced or diced

1 red or yellow bell pepper, coarsely chopped

1 large onion, thinly sliced

2 tbsp olive oil

salt and freshly ground black pepper

2 large tomatoes, chopped

½ cup fresh basil, chopped

2 cloves garlic, finely chopped

12 to 16 oz spaghetti or linguine

½ cup crumbled feta cheese

Preheat oven or BBQ grill to 450º F.

  1. Start water for the pasta.
  2. Prepare the zucchini, pepper and onion and place in a baking pan or grill basket. Toss with 1 tbsp of oil, salt and pepper.
  3. Place in oven or grill and turn every 5 minutes. Total cooking time about 25 minutes. If finished before the pasta is ready, simply turn off the heat and allow to rest.
  4. Meanwhile, prepare the tomatoes, basil and garlic and place in a large bowl. Add 1 tbsp of oil, salt and pepper and toss.
  5. When the water boils, prepare the pasta according to package directions, or until al dente.
  6. Drain the pasta and add to the bowl of tomatoes. Add the roasted vegetables and feta cheese and toss.
  7. Adjust seasoning and serve in pasta bowls, or serve from the bowl.

Source: Eating Well Magazine, 1989.

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