Roasted Veggie Pasta

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs brown onion
• 2clov garlic
• 50g feta
• 250g cherry tomatoes
• 10g Italian seasoning
• 200g penne pasta
• 30g pepitas
• 23ml olive oil
• 5ml balsamic vinegar
• 10ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Bring a medium saucepan of salted water to the boil for the pasta. Halve the zucchini lengthwise and thinly slice. Cut the onion into thin wedges. Crush or finely chop the garlic.
2. Step 2 — Bake feta and veggies
   Put the feta in a 1L (4 cup) baking dish, then add the tomatoes, zucchini, onion and garlic. Drizzle with 1½ tbs olive oil, 1 tsp balsamic vinegar and 2 tsp honey. Scatter over half the Italian seasoning*, season with salt and pepper and toss to coat. Bake on the upper oven shelf for 20-25 mins until the onion is soft.
3. Step 3 — Cook pasta and pepitas
   Meanwhile, cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 80ml (⅓ cup) cooking water, then drain the pasta. Put the pepitas on an oven tray and bake on the lower shelf for 4-5 mins until toasted.
4. Step 4 — Finish pasta
   Add the reserved cooking water to the feta and roasted veggie mixture. Mash the feta with a fork until combined. Add the pasta and toss to combine. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the veggie pasta among bowls, scatter with the pepitas and enjoy!
6. Step 6 — Make it herby
   If you have some on hand, scatter over a handful of parsley leaves for a burst of freshness.

Allergens

Sulfit, Milch, Gluten, Wheat