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Penne with Roasted Vegetables and Feta

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A blend of pasta and Mediterranean flavors; an easy dish you can put together in less than 30 minutes. This recipe calls for eggplant but you can also use mushrooms, zucchini, or any combination of these vegetables.

Preparation facts

Servings: 4

Yield: 7 cups (1.7L)

Ingredients

1 Tbs (15mL) olive oil

2 cloves garlic, minced

5 cups (570g) eggplant, unpeeled, cut into 1-inch (2.5cm) cubes

8 oz (230g) penne pasta, uncooked

14 1/2 oz (425g) stewed tomatoes, chopped, undrained (one 14.5-ounce can)

15 oz (425g) garbanzo beans, canned, rinsed and drained (one 15-ounce can)

10 kalamata olives, cut in quarters

1 tsp (2g) oregano

2 oz (60g) feta cheese*, crumbled (1/2 cup)

1/2 tsp (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

Serving Size 1 serving
Calories 487
Calories from Fat 96 (20%)
% Daily Value*
16%Total Fat 11g
14%Saturated Fat 2.8g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 3.5g
4%Cholesterol 13mg
38%Sodium 901mg
20%Potassium 693mg
27%Total Carbohydrate 82g
47%Dietary Fiber 11.9g
Sugars 8g
Sugar Alcohols 0g
34%Protein 17g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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