Rotini with Roasted Vegetables and Olives
Pasta is a food that is so often connected with the idea of heavy comfort food, but simple changes can take it from feeling weighty to light and healthy. Especially when you add a mountain of colorful, roasted spring vegetables and use a healthy, fiber rich pasta.
- 1 Pound asparagus, trimmed and cut into 2 inch pieces
- 1 Tbsp lemon zest
- 0.25 cup feta cheese, crumbled
- 0.25 cup Kalamata olives, pitted and cut in half
- 2 Tbsp capers
- 8 Ounce Rotini pasta, uncooked (used Dreamfields)
- 0.25 cup white wine (used Chardonnay)
- black pepper to taste
- 0.5 tsp kosher salt
- 1 Tbsp extra virgin olive oil
- 4 shallots, peeled and quartered
- 1 red bell pepper, chopped into 1 inch pieces
- 1 medium zucchini (or two small) cut into half moons
- 1.5 Tbsp white wine vinegar
- Preheat oven to 450 degrees. Spread asparagus, zucchini, bell pepper and shallots on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes. Remove baking sheet from oven and drizzle vegetables with white wine, and toss to coat. Roast for an additional 7-10 minutes or until veggies are golden and tender.
- In the mean time, bring a large pot of water to a boil and cook pasta according to package directions (for me, it was about 8 minutes, but check your pasta starting at 8 minutes and be careful not to overcook). Drain the pasta and pour into a large bowl. Add roasted veggies, capers, olives, feta, lemon zest and vinegar. Toss to coat and serve. Enjoy!
For the full post, visit Jelly Toast.