Penne with Roasted Vegetables and Feta
Related recipes: Beans and Grains, Cheese,
Corn-Free, Easy, Egg-Free,
Eggplant, Fast, Garlic,
High Fiber, Low-Fat and Fast, Olives,
Pasta, Side Dishes, Soy-Free,
Tomatoes, Vegetarian, Winter
A blend of pasta and Mediterranean flavors; an easy dish you can
put together in less than 30 minutes. This recipe calls for eggplant but you can also use
mushrooms, zucchini, or any combination of these vegetables.
Preparation facts
Servings: 4
Yield: 7 cups (1.7L)
Ingredients
1 Tbs (15mL) olive oil
2 cloves garlic, minced
5 cups (570g) eggplant, unpeeled, cut into 1-inch (2.5cm)
cubes
8 oz (230g) penne pasta, uncooked
14 1/2 oz (425g) stewed tomatoes, chopped, undrained (one
14.5-ounce can)
15 oz (425g) garbanzo beans, canned, rinsed and drained (one
15-ounce can)
10 kalamata olives, cut in quarters
1 tsp (2g) oregano
2 oz (60g) feta cheese*, crumbled (1/2 cup)
1/2 tsp (2g) black pepper, freshly ground
Directions
Preheat oven to 475°F (246°C).
Combine olive oil and minced garlic in a cup; set aside.
Spray a cookie sheet with vegetable oil spray. Place cubed eggplant on
the pan and drizzle with the garlic-oil mixture. Bake for 15 minutes, stirring once.
While eggplant bakes, cook pasta in rapidly boiling water until done
and drain.
In a large skillet, combine stewed tomatoes, garbanzo beans, olives and
oregano and simmer for 5 minutes. Stir in pasta and eggplant. Sprinkle with feta cheese and
freshly ground black pepper. Serve immediately.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition facts
Serving Size 1 serving
Calories 487
Calories from Fat 96 (20%)
% Daily Value*
16%Total Fat 11g
14%Saturated
Fat 2.8g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 3.5g
4%Cholesterol 13mg
38%Sodium 901mg
20%Potassium 693mg
27%Total
Carbohydrate 82g
47%Dietary
Fiber 11.9g
Sugars 8g
Sugar Alcohols 0g
34%Protein 17g