Mediterranean Pasta with Roasted Vegetables

A vibrant and healthy Mediterranean-inspired pasta dish featuring roasted vegetables and a sprinkle of feta cheese.

Ingredients

• 300g Pasta (Penne or Rotini)
• 2, chopped Zucchini
• 2, chopped Bell Peppers (Red or Yellow)
• 1, sliced Red Onion
• 1 can (400g) Diced Tomatoes
• 4 tbsp Olive Oil (Extra Virgin)
• 3 cloves, minced Garlic
• 1 tsp Dried Oregano
• 1/2 tsp Dried Thyme
• 75g, crumbled Feta Cheese
• 2 tbsp, chopped Fresh Basil
• Optional, for drizzling Balsamic Glaze
• To taste Salt and Pepper

Instructions

1. Preheat oven to 200°C (400°F).
2. In a large bowl, toss zucchini, bell peppers, red onion, 2 tbsp olive oil, minced garlic, dried oregano, and dried thyme. Season with salt and pepper.
3. Spread vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Toss vegetables halfway through roasting for even cooking.
4. Cook pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
5. In a large pan or pot, heat remaining 2 tbsp olive oil. Add diced tomatoes and simmer for 10 minutes, stirring occasionally.
6. Add roasted vegetables to the tomato sauce and stir to combine. If the sauce is too thick, add some of the reserved pasta water.
7. Drain pasta and add it to the pan with the sauce and vegetables. Toss to combine thoroughly.
8. Serve immediately, garnished with crumbled feta cheese, fresh basil, and a drizzle of balsamic glaze (optional).

Cuisine: Mediterranean

Suitability: vegetarian,family-friendly

Prep Time: 20 mins

Cook Time: 30 mins

Serving Size: 3

Meal Type: dinner