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> Recipes > Penne with Roasted Vegetables and Feta
PENNE WITH ROASTED VEGETABLES AND FETAVisit The Healthy Living Bookshelf:
Ingredients1 Tbsp (15mL) olive oil 2 cloves garlic, minced 5 cups (570g) eggplant, unpeeled, cut into 1-inch (2.5cm) cubes 8 ounces (230g) penne pasta, uncooked 14 1/2 ounces (425g) stewed tomatoes, chopped, undrained (one 14.5-ounce can) 15 ounces (425g) garbanzo beans, canned, rinsed and drained (one 15-ounce can) 10 kalamata olives, cut in quarters 1 tsp (2g) oregano 2 ounces (60g) feta cheese*, crumbled (1/2 cup) 1/2 tsp (2g) black pepper, freshly ground  DirectionsPreheat 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. |
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