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Serves 4

10 minutes preparation

25 minutes cooking

  • 45g sun-dried tomatoes
  • 1 red capsicum, 1cm cubes
  • 1 yellow capsicum, chopped
  • 1 medium eggplant, cubed
  • 3 small yellow zucchinis, sliced
  • 6 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 340g penne pasta
  • ½ cup rocket leaves
  • ½ cup fresh basil, chopped
  • 2 tbsp balsamic vinegar
  • 2 tbsp minced garlic
  • 115g Riverina Dairy Smooth Fetta

Penne Pasta with Roast Vegetables & Fetta

  1. Preheat oven to 230°C. Line a baking tray with foil and spray with non-stick cooking spray. Soak the sun-dried tomatoes in ½ cup boiling water.
  2. In a medium bowl add the capsicum, eggplant and zucchini and coat with salt, pepper and 2 tablespoons of the olive oil. Arrange on the prepared baking tray. Bake vegetables for 25 minutes in the preheated oven, tossing occasionally until lightly browned.
  3. In a large pot of salted boiling water, cook pasta for 10 to 12 minutes until al dente and drain.
  4. 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.
  5. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic and diced fetta; toss to coat. Season with salt and pepper to taste and serve.
Penne Pasta with Roast Vegetables & Fetta
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