ZENB Elbows Pasta with Roasted Mediterranean Vegetables & Feta

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
• 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.