Penne with Roasted Vegetables and Feta
Ingredients
- 15mL olive oil
- 2 cloves garlic, minced
- 570g eggplant, unpeeled, cut into 1-inch 2.5cm cubes
- 230g penne pasta, uncooked
- 425g stewed tomatoes, chopped, undrained one 14.5-ounce can
- 425g garbanzo beans, canned, rinsed and drained one 15-ounce can
- 10 kalamata olives, cut in quarters
- 2g oregano
- 60g feta cheese*, crumbled 1/2 cup
- 2g black pepper, freshly ground
Directions
- Preheat oven to 475°F (246°C).
- Combine olive oil and minced garlic in a cup; set aside.
- Spray a cookie sheet with vegetable oil spray. Place cubed eggplant on the pan and drizzle with the garlic-oil mixture. Bake for 15 minutes, stirring once.
- While eggplant bakes, cook pasta in rapidly boiling water until done and drain.
- In a large skillet, combine stewed tomatoes, garbanzo beans, olives and oregano and simmer for 5 minutes. Stir in pasta and eggplant. Sprinkle with feta cheese and freshly ground black pepper. Serve immediately.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition Facts
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