6 Servings 25 min Cook
1 Large Baby Zucchini
1 Cup, sliced Red Bell Pepper
1 Cup, chopped Onions
1 Tbsp Olive Oil
2 Large whole (3" dia) Tomatoes
2 Tbsp, leaves Basil
2 Clove Garlic
12 Oz Whole Wheat Pasta
1/2 Cup, crumbled Feta Cheese
Preheat oven to 450°F.
Put a large pot of lightly salted water on to boil.
Mince garlic and dice the zucchini.
Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides.
Season with salt and pepper.
Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl.
Season with salt and pepper.
Cook pasta until just tender, 8 to 10 minutes.
Drain and transfer to the bowl with the tomatoes.
Add the roasted vegetables and toss well.
Adjust seasoning with salt and pepper.
Serve, passing feta cheese separately.
