Pasta with Roasted Vegetables and Feta

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Prepare the zucchini, bell peppers, cherry tomatoes, red onion, and garlic as described in the ingredient list.

   Ingredients used: 300.0 gr Bell Pepper, 300.0 gr Cherry Tomato, 12.0 gr Garlic, 150.0 gr Red Onion, 250.0 gr Zucchini

   Cookware: Chef Knife, cutting board

3. Step 3

   Toss the prepared zucchini, bell peppers, and onion with 3 tbsp (45 ml) olive oil, ⅝ tsp (4 gr) salt, the oregano, and black pepper. Spread them in a single layer on the baking sheet.

   Ingredients used: 2.0 gr Black Pepper, 2.0 gr Dried Oregano, 45.0 ml Extra Virgin Olive Oil, 4.0 gr Salt

   Cookware: baking sheet, Large Mixing Bowl

4. Step 4

   Roast the vegetables at 220°C until they begin to brown.

   Timer: 15 min (fixed)

   Cookware: baking sheet, oven

5. Step 5

   Add the prepared tomatoes and garlic to the baking sheet, toss gently, and roast until the tomatoes soften and the vegetables are browned at the edges.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Meanwhile, bring a large pot of water to a boil. Add the penne and the remaining ⅞ tsp (5 gr) salt, then cook until al dente.

   Timer: 10 min (fixed)

   Ingredients used: 320.0 gr Penne Pasta, 5.0 gr Salt

   Cookware: large pot

7. Step 7

   Drain the pasta thoroughly.

   Cookware: colander

8. Step 8

   Combine the drained pasta and roasted vegetables in the large bowl. Add the lemon juice and remaining 1 tbsp (15 ml) olive oil, then toss; loosen with reserved cooking water as needed.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 30.0 ml Lemon Juice

   Cookware: Large Mixing Bowl

9. Step 9

   Fold in the feta and basil, then serve warm or at room temperature.

   Ingredients used: 12.0 gr Basil, 150.0 gr Feta Cheese

   Cookware: Large Mixing Bowl