Pasta with roast vegetables

Cooking Vegetarian Pasta with roast vegetables

Roast vegies and feta are a sensational combination in this quick and easy pasta dish.

Lables: Low kilojoule Low sugar Vegetarian Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 180C. Place pumpkin onto a microwave-safe plate in a single layer. Cover. Cook on HIGH (100%) power for 3 minutes or until just softened.
  2. Place pumpkin onto a baking tray with onion, eggplant and capsicum. Spray lightly with oil. Season with salt and pepper. Add garlic. Toss to combine. Cover with foil. Bake for 10 minutes. Remove foil. Bake for a further 10 to 15 minutes or until vegetables are tender.
  3. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan. Add vegetables, feta, parsley, oil and lemon juice. Toss over low heat until combined. Season with salt and pepper. Spoon into bowls. Serve.

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1/4 butternut pumpkin, peeled, deseeded, cut into 1.5cm wedges
1 small red onion, cut into wedges
1 small eggplant, cut into 2cm wedges
1 red capsicum, deseeded, sliced
olive oil cooking spray
1 garlic clove, crushed
600g packet fresh stuffed pasta
70g low-fat feta, crumbled
1/2 cup flat-leaf parsley, finely chopped
2 tsp olive oil
1 tbsp lemon juice

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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