Tuesday, August 27, 2013

Recipe: Roasted Vegetable and Feta Pasta

Most of my cooking is done with the goals of using things up in the fridge and being an easy recipe.  The upside is that I am creative and frugal, but the downside is that sometimes I forget what I did.  The blog is a way for me to remember this one.  It uses up some of the summer garden harvest but still appealed to the kids.


  • 1 large zucchini, 2 carrots and 1 red pepper cut julienne 
  • 1 red onion cut in half and then sliced thin 
  • 2 Tablespoons extra virgin olive oil
  • salt, pepper and italian seasoning blend to taste (can also add 1-2 cloves garlic)
  • 12 ounce box mini rotini pasta
  • 1/2 cup feta cheese
  • 1/4 cup each fresh basil and parsley chopped
  • 4 Tablespoons wine
  1. Drizzle cut veggies with olive oil and spices and roast in a greased 9x13 pan at 425 degrees until soft and lightly browned (about 25 minutes)
  2. When vegetables are done, pour wine over them and stir to loosen and mix.
  3. While vegetables roast, cook pasta according to package directions.
  4. Drain pasta when done reserving 1/4 cup liquid.  Return pasta and liquid to the pot.
  5. Mix in the roasted vegetables, basil, parsley, feta cheese and some additional salt and pepper.  If needed, add additional wine or olive oil so mixture is moist but not too saucy.
  6. Put back into the 9x13 pan.  Can serve right away.  Can be made in advance and warmed slightly before serving but be careful not to dry out.
Stay healthy & well,

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