Originally I ate this warm as a hot pasta entree, but the next day I ate some chilled from the fridge as a pasta salad and both were absolutely delicious. I think I might even like it as a cold pasta salad better. Take your pick!
Pasta with Feta and Roasted VegetablesSource: Emily Bites Original
1 c Grape Tomatoes
1 c Asparagus, snapped into 1” pieces
2 garlic cloves, minced
3 T Extra Virgin Olive Oil, divided
Salt, to taste
Freshly ground black pepper, to taste
12 oz uncooked wheat penne
1/3 c fresh basil leaves, torn
4 oz Feta cheese, crumbled
1. Preheat the oven to 400 degrees.
2. In a medium bowl, combine tomatoes, asparagus and garlic. Add 2 tablespoons of olive oil and salt & pepper to taste and toss to coat. Pour vegetables onto a baking sheet, making sure to drizzle all the oil from the bowl over the veggies and roast in the oven for 10-15 minutes.
3. Cook pasta according to package directions in salted water. Drain.
4. In a serving bowl, combine pasta with roasted vegetables and leftover juices/oil from the pan. Add remaining 1 tablespoon of olive oil, basil leaves and Feta cheese and additional salt and pepper to taste if necessary. Stir to combine. Serve warm, chilled or at room temperature.
Yields 6 (1 ½ c) servings. Weight Watchers Points Plus: 9 per serving*
*If you choose to serve it as a side dish, you can get 12 (3/4 c) servings at 4 P+ each