Penne with Roasted Vegetables and Feta

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.

Ingredients

1 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

Directions

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 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.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.