Pasta with Roasted Vegetables and Feta

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people


  • 1 pound Linguine pasta
  • 4 medium zucchini cut into 1/2-inch slices
  • 2 teaspoons vegetable oil plus extra for roasting veggies
  • 3 medium onions chopped
  • 5 cloves garlic minced
  • 1 12-oz. jar roasted peppers drained and diced
  • 18 Kalamata olives sliced
  • 1/2 teaspoon crushed red pepper flakes
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup crumbled feta cheese


  • Prepare pasta according to package directions; drain and rinse with cold water; drain again.
  • Preheat oven to 500 degrees. Lightly grease 2 large cookie sheets. Spread zucchini on the sheets and sprinkle with vegetable oil (don’t substitute with olive oil, as olive oil will burn at such a high temperature).
  • Bake until tender-crisp.
  • Heat the vegetable oil in a skillet over medium heat; add onion and garlic and sauté until onion is lightly browned, about 5 minutes.
  • Add the zucchini and stir in the roasted peppers, olives, crushed red pepper flakes and cooked pasta; season with salt and pepper, sprinkle with Feta cheese and serve.


SERVING SUGGESTION: A big spinach salad and a bowl of raw baby carrots.
VEGETARIAN: No changes necessary.
NUTRITION: 399 Calories; 8g Fat (17.0% calories from fat); 13g Protein; 71g Carbohydrate; 6g Dietary Fiber; 6mg Cholesterol; 261mg Sodium. Exchanges: 4 Grain (Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat.
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