Wednesday, June 5, 2013

Roasted Garlic/Vegetable, Feta, Olive pasta

I cut the top off some garlic, cut up some eggplant & zucchini (sliced fairly thin), Tossed in different colored cherry tomatoes & coated with olive oil, seasoned with salt/pepper. Then roast 400 degrees for about 1/2 hour, or until veggies are cooked to your liking.

You can save some of the eggplant & zucchini to put on a baguette roll or crusty bread tomorrow with some goat cheese for a delicious gourmet roast veggie sandwich!

While veggies are roasting, cook some whole wheat fettucini, linguine, spagetti or angel hair. When done, drain the pasta, coat with flavored oil (I used truffle), season with salt & pepper & toss in the rest of the roast vegetables. I then toss in a jar of pitted kalamata olives & some feta cheese to taste.

My daughter said it was delicious!!! My whole family liked it. I served it with whole wheat crusty bread/butter & some chicken on the side. Enjoy this healthy, tasty meal and best can use some of the roast veggies from the meal for a delicious sandwich the next day!

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