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Mar 23
10

Pasta with Feta and Roasted Vegetables

You wouldn’t know it from the snow outside, but according to the calendar it’s Spring! I knew I wanted to make a pasta dish with Feta cheese and tomatoes and when I saw asparagus was on sale at my grocery store this week I thought it would be the perfect addition! This was light, filling and delicious and the basil and asparagus made it taste like Spring to me (as long as I don’t look out the window). I love Feta cheese and its saltiness paired nicely with the sweet roasted tomatoes. I ate this as a main dish but it could certainly work as a side dish in a smaller portion and would be great to bring to a picnic or barbecue. 

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!

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Pasta with Feta and Roasted Vegetables

Yield: 6 (1 ½ c) servings

Ingredients:

  • 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

Directions:

  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.

Weight Watchers Points Plus:
9 per serving (P+ calculated using the recipe builder on weightwatchers.com)

An Emily Bites Original

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10 Responses to “Pasta with Feta and Roasted Vegetables”

  1. #
    1
    Eftychia — March 25, 2011 @ 8:00 pm

    This recipe really looks delicious. I love feta with pasta.

  2. #
    2
    Heather — April 1, 2011 @ 5:14 pm

    I made this last Sunday and it was absolutely amazing!

  3. #
    3
    Anonymous — April 14, 2011 @ 9:39 pm

    I am making this tonight, can’t wait!

  4. #
    4
    emilybites — April 14, 2011 @ 10:32 pm

    You will love it! I can’t wait to make this again.

    @ Heather – thanks!

  5. #
    5
    Lauren — July 17, 2011 @ 10:17 pm

    I just made this for dinner tonight and its delicious!

  6. #
    6
    Reena the Diva — January 1, 2012 @ 7:26 am

    so i just bought a gigantic thing of little tomatoes tonight just because it was cheap… now i know what i’m doing with it. you know i’ll report back with the results of this recipe ;)

  7. #
    7
    Reena the Diva — January 2, 2012 @ 5:38 am

    made it, it was yum and i liked the asparagus flavor, but i couldn’t really taste the feta. i would have put more but i couldn’t spare the points. :( still, it’s really good as a side dish!

  8. #
    8
    emilybites — January 3, 2012 @ 2:13 pm

    Glad you liked it! I think I like it best as a cold pasta salad actually. Feta is definitely one of my favorite cheeses. I thought this was a good amount but if you want to add more, go for it!

  9. #
    9
    Sara — October 15, 2013 @ 6:03 pm

    I just made this with spaghetti squash instead of pasta. Yum x 1000 (and about 150 less calories per serving!)

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