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Serves 4

10 minutes preparation

25 minutes cooking

  • 1 red capsicum, cut into 1cm pieces
  • 1 yellow capsicum, chopped
  • 1 medium eggplant, cubed
  • 3 small yellow zucchinis, cut into 1/2cm slices
  • 6 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 45g sun-dried tomatoes, soaked in 1/2 cup (125ml) boiling water
  • 1/2 cup torn rocket leaves
  • 1/2 cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced garlic
  • 115g crumbled fetta cheese
  • 340g penne pasta

Penne Pasta with Roast Vegetables & Fetta

  1. Preheat oven to 230 degrees C. Line a baking tray with foil and spray with non-stick cooking spray.
  2. In a medium bowl toss the red capsicum, yellow capsicum, eggplant and zucchini with 2 tablespoons (40ml) of the olive oil, salt and pepper. Arrange on the prepared baking tray.
  3. Bake vegetables 25 minutes in the preheated oven, tossing occasionally until lightly browned.
  4. In a large pot of salted boiling water, cook pasta for 10 to 12 minutes until al dente and drain.
  5. Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, rocket and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic and fetta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately or refrigerate until chilled.
Penne Pasta with Roast Vegetables & Fetta
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