Recipe Detail

Roasted Vegetable Mediterranean Pasta

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Number of Servings:


  1. 1 - medium zucchini sliced, quartered
  2. 1 - red bell pepper largely diced
  3. 1 - yellow bell pepper diced largely
  4. 1 - red onion diced in large pieces
  5. 1 packages - grape tomatoes
  6. 2 tablespoons - avocado oil or olive oil
  7. 1 teaspoons - garlic powder
  8. 2 1/2 cups - dry pasta noodles
  9. 1/2 cups - feta or goat cheese crumbles divided
  10. - favorite salad dressing or pesto
  11. - basil leaves optional, for garnish


Preheat oven to 400 degrees F. Line two large baking sheets with aluminum foil. Drizzle the vegetables with the avocado or olive oil, and then sprinkle with garlic powder, salt and pepper.

Toss together to coat the vegetables well; then spread out evenly divided onto the two pans. Roast for 15 minutes, then stir the veggies and rotate the pans; return to oven to bake for 15 minutes more until vegetables are tender.

Next, cook the pasta according to the package directions until it’s al dente. Drain. Fold in the pesto or salad dressing, roasted veggies and half of the cheese. Divide into bowls or meal prep containers, garnish with remaining cheese and basil leaves, if desired.


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