Penne with Roasted Vegetables and Feta
Related recipes: Beans and Grains, Cheese,
Corn-Free, Easy, Egg-Free,
Eggplant, Fast, Garlic,
High Fiber, Low-Fat and Fast, Olives,
Pasta, Side Dishes, Soy-Free,
Tomatoes, Vegetarian, Winter
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.
Yield: 7 cups (1.7L)
1 Tbs (15mL) olive oil
2 cloves garlic, minced
5 cups (570g) eggplant, unpeeled, cut into 1-inch (2.5cm)
8 oz (230g) penne pasta, uncooked
14 1/2 oz (425g) stewed tomatoes, chopped, undrained (one
15 oz (425g) garbanzo beans, canned, rinsed and drained (one
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
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
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.
Serving Size 1 serving
Calories from Fat 96 (20%)
% Daily Value*
16%Total Fat 11g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 3.5g
Sugar Alcohols 0g