Ingredients

• 1 medium zucchini, diced
• 1 red or yellow bell pepper, seeded and diced
• 1 large onion, thinly sliced
• 2 tablespoon extra-virgin olive oil, divided
• Salt & freshly ground pepper, to taste
• 2 large tomatoes, chopped
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 12 ounces whole-wheat pasta
• 1/2 cup crumbled feta cheese

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Cooking Directions

Step 1

Preheat oven to 450°F. Put a large pot of lightly salted water on to boil.

Step 2

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.

Step 3

Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.

Step 4

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.