ZENB Elbows Pasta with Roasted Mediterranean Vegetables & Feta
SERVES 4
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 Fat | 8g | 10% |
Saturated Fat | 4.5g | 23% |
Cholesterol | 25mg | 8% |
Sodium | 490mg | 21% |
Carbohydrates | 64g | 23% |
Dietary Fiber | 15g | 54% |
Total Sugar | 8g | |
Protein | 23g | |
Vitamin A | 8% | |
Vitamin C | 6% | |
Calcium | 226mg | 15% |
Iron | 5mg | 30% |
Potassium | 1040mg | 20% |
FEATURED IN RECIPE
ZENB Pasta Variety
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!
INGREDIENTS
- 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
- 12 ounces ZENB Yellow Pea Elbows Pasta, uncooked
- 1 tablespoon red wine vinegar
- 4 ounces crumbled feta cheese
- 1/2 cup loosely packed fresh basil leaves
INSTRUCTIONS
1.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.
Tasty Tips
To ensure perfectly roasted vegetables, avoid crowding or overlapping on the baking sheet.
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