ZENB Elbows Pasta with Roasted Mediterranean Vegetables & Feta
PREP TIME 10 minutes
COOK TIME 40 minutes
TOTAL TIME 50 minutes
Serving Size: 439g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Elbows Pasta
This gluten-free ZENB Elbows Pasta recipe combines roasted Mediterranean vegetables and feta cheese to deliver a delicious home-cooked meal. Low in calories and fat while providing a good source of fiber, you will love the flavorful combination of vegetables, cheese, and red wine vinegar. Enjoy this delicious ZENB Pasta recipe!
- 1 medium eggplant, peeled, cut into 1-inch pieces
- 3 medium Roma tomatoes, seeded, chopped
- 100% olive oil spray
- 1/4 teaspoon each kosher salt & ground black pepper
- 1 box (12 ounces) ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
- 1 tablespoon red wine vinegar
- 4 ounces crumbled feta cheese
- 1/2 cup loosely packed fresh basil leaves
Preheat oven to 425°F. Place eggplant and tomatoes in single layer on rimmed baking sheet. Lightly spray with olive oil; sprinkle with salt & pepper. Bake 20-25 minutes or until eggplant is lightly browned.2.
Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain; return pasta to pot.3.
Stir in roasted vegetables, vinegar and reserved pasta water. Cook 1-2 minutes on medium heat until heated through. Remove pot from heat; add feta cheese. Mix gently until well combined. Sprinkle with basil before serving.
To ensure perfectly roasted vegetables, avoid crowding or overlapping on the baking sheet.
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