Spend with Pennies · by Holly Nilsson★ 5.0 (43)
Roasted Vegetable Feta Pasta
NUTRITION · PER SERVING50M COOK
CAL 28%·PRO 36%
CARBS 55G39% OF CAL
5G FIBER42G OTHER8G TOTAL SUGAR
FAT 31G50% OF CAL
10G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-forward pasta with roasted zucchini, bell peppers, tomatoes, and feta cheese. Bright, fresh, and filling, it's a hearty meatless main for dinner.
mainamericanpasta🥧 baking dish🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounce feta cheese (room temperature, 1 block)
- 2 cups cherry tomatoes (or grape tomatoes)
- 1 medium zucchini (sliced into thick moons)
- 1 red bell pepper (chopped)
- ¼ sweet onion (thinly sliced)
- ⅓ cup olive oil
- 4 cloves garlic (minced)
- ½ teaspoon Italian seasoning
- ⅛ teaspoon red pepper flakes
- 8 ounces rigatoni (or medium pasta, reserve 1 cup pasta water )
- ¼ cup thinly sliced fresh basil leaves
- salt and black pepper
At a glance
PER SERVING · TIME 50M
CAL 28%·PRO 36%
CARBS 55G39% OF CAL
5G FIBER42G OTHER8G TOTAL SUGAR
FAT 31G50% OF CAL
10G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 915mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 329mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 915MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.