Penne Pasta with Roast Vegetables & 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.