Oven-Roasted Vegetables and Pasta

Name: Oven-Roasted Vegetables and Pasta
Yield: serves 4, scant 2 cups per serving
Ingredients: 6 ounces dried whole-grain pasta, such as rotini; Cooking spray; 1 pound yellow summer squash, or 8 ounces yellow summer squash and 8 ounces zucchini, cut into matchstick-size strips; 2 medium onions (yellow preferred), cut into eighths, then halved crosswise; 1 medium green bell pepper, cut into 1-inch squares; 8 ounces cherry tomatoes, halved; 1/4 cup finely chopped fresh basil (about 2/3 ounce before removing stems) or 1 1/2 tablespoons dried basil, crumbled; 1 1/2 tablespoons cider vinegar or balsamic vinegar; 1 tablespoon olive oil (extra-virgin preferred); 2 teaspoons bottled minced garlic or 4 medium garlic cloves, minced; 2 1/2 ounces low-fat feta cheese, crumbled (heaping 1/2 cup); 1/4 teaspoon salt; 1/8 to 1/4 teaspoon crushed red pepper flakes

December 9, 2011

Roasting vegetables usually takes 45 minutes or longer. The technique we use here takes only 15 minutes, yet provides excellent slow-roasted flavor. For a change, omit the pasta and serve the vegetables as a side dish.

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