Oven-Roasted Vegetables and Pasta

Name: Oven-Roasted Vegetables and Pasta
Yield: serves 4, scant 2 cups per serving
Ingredients: 6 ounces dried whole-grain pasta, such as rotini; Cooking spray; 1 pound yellow summer squash, or 8 ounces yellow summer squash and 8 ounces zucchini, cut into matchstick-size strips; 2 medium onions (yellow preferred), cut into eighths, then halved crosswise; 1 medium green bell pepper, cut into 1-inch squares; 8 ounces cherry tomatoes, halved; 1/4 cup finely chopped fresh basil (about 2/3 ounce before removing stems) or 1 1/2 tablespoons dried basil, crumbled; 1 1/2 tablespoons cider vinegar or balsamic vinegar; 1 tablespoon olive oil (extra-virgin preferred); 2 teaspoons bottled minced garlic or 4 medium garlic cloves, minced; 2 1/2 ounces low-fat feta cheese, crumbled (heaping 1/2 cup); 1/4 teaspoon salt; 1/8 to 1/4 teaspoon crushed red pepper flakes

December 9, 2011

Roasting vegetables usually takes 45 minutes or longer. The technique we use here takes only 15 minutes, yet provides excellent slow-roasted flavor. For a change, omit the pasta and serve the vegetables as a side dish.

Recipe information

Yield
serves 4, scant 2 cups per serving

Ingredients

6 ounces dried whole-grain pasta, such as rotini

Cooking spray

1 pound yellow summer squash, or 8 ounces yellow summer squash and 8 ounces zucchini, cut into matchstick-size strips

2 medium onions (yellow preferred), cut into eighths, then halved crosswise

1 medium green bell pepper, cut into 1-inch squares

8 ounces cherry tomatoes, halved

1/4 cup finely chopped fresh basil (about 2/3 ounce before removing stems) or 1 1/2 tablespoons dried basil, crumbled

1 1/2 tablespoons cider vinegar or balsamic vinegar

1 tablespoon olive oil (extra-virgin preferred)

2 teaspoons bottled minced garlic or 4 medium garlic cloves, minced

2 1/2 ounces low-fat feta cheese, crumbled (heaping 1/2 cup)

1/4 teaspoon salt

1/8 to 1/4 teaspoon crushed red pepper flakes

Preparation

Step 1
Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander.
Step 2
Meanwhile, preheat the broiler. Line a large broiler pan or two baking sheets with aluminum foil. Lightly spray the foil with cooking spray.
Step 3
Arrange the squash, onions, bell pepper, and tomatoes in a single layer on the foil.
Step 4
Broil about 5 inches from the heat for 15 minutes, or until the edges are browned and the bell pepper is just tender, stirring every 5 minutes.
Step 5
In a small bowl, whisk together the basil, vinegar, oil, and garlic.
Step 6
In a large bowl, stir together all the ingredients except the basil mixture. Pour in the basil mixture, tossing well.
nutrition information
Step 7
(Per Serving)
Step 8
Calories: 283
Step 9
Total Fat: 9.0g
Step 10
Saturated: 3.0g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 1.5g
Step 13
Monounsaturated: 3.5g
Step 14
Cholesterol: 16mg
Step 15
Sodium: 378mg
Step 16
Carbohydrates: 44g
Step 17
Fiber: 7g
Step 18
Sugars: 11g
Step 19
Protein: 12g
Step 20
Dietary Exchanges
Step 21
2 Starch
Step 22
3 Vegetable
Step 23
1 1/2 Fat

American Heart Association Quick & Easy Meals

TagsPasta Summer Squash Squash Vegetable Zucchini Cherry Tomato Tomato Basil Herbs & Spices Feta Cheese Dairy Starter Main Dinner Nut Free Vegetarian Easy Quick Weeknight Meals Broil Cookbooks

Recipe information

Ingredients

Preparation

Step 1

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nutrition information

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Recipe notes