ZENB Elbows Pasta with Roasted Mediterranean Vegetables & Feta


PREP TIME 10 minutes

COOK TIME 40 minutes

TOTAL TIME 50 minutes

Nutrition Facts


Serving Size: 439g
Servings: 4

Calories: 410

Amount per Serving*% Daily Value
Total Fat8g10%
Saturated Fat4.5g23%
Dietary Fiber15g54%
Total Sugar8g
Vitamin A 8%
Vitamin C 6%
Calcium 226mg 15%
Iron 5mg 30%
Potassium 1040mg 20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


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.


Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain; return pasta to pot.


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.

Tasty Tips

To ensure perfectly roasted vegetables, avoid crowding or overlapping on the baking sheet.

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