Gluten-Free Roasted Vegetable Pasta

This Gluten-Free Roasted Vegetable Pasta combines the rich flavors of roasted Mediterranean vegetables with the satisfying texture of gluten-free pasta, creating a vibrant and healthy dish. Perfect for a quick weeknight dinner, it brings the essence of Greek cuisine to your table.

Ingredients

• Gluten-free pasta - 200 grams
• Zucchini - 1 medium, diced
• Bell pepper (red or yellow) - 1 medium, diced
• Red onion - 1 small, diced
• Cherry tomatoes - 200 grams, halved
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams, crumbled
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine diced zucchini, bell pepper, red onion, and cherry tomatoes.
3. Drizzle with 2 tablespoons of olive oil, add minced garlic, oregano, salt, and black pepper. Toss to coat the vegetables evenly.
4. Spread the vegetable mixture on a baking sheet and roast in the oven for 20 minutes, stirring halfway through.
5. While the vegetables are roasting, bring a pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente, then drain and set aside.
6. Once the vegetables are roasted, remove them from the oven and combine them with the cooked pasta in a large mixing bowl.
7. Drizzle with the remaining tablespoon of olive oil and lemon juice, then toss to combine.
8. Serve the pasta warm, topped with crumbled feta cheese and fresh parsley.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in fiber from vegetables, promoting digestive health.
• Rich in vitamins and minerals, supporting overall well-being.

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