Penne With Broiled Vegetables And Feta Cheese Recipes

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PENNE PASTA WITH FETA AND SUMMER VEGETABLES



Penne Pasta With Feta and Summer Vegetables image

Make and share this Penne Pasta With Feta and Summer Vegetables recipe from Food.com.

Provided by An_Net

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

100 ml olive oil
1 garlic clove, crushed
200 g zucchini, juliene
200 g black olives
1/2 red capsicum, chopped
1/2 yellow capsicum, chopped
500 g cherry tomatoes, halved
150 g feta cheese, crumbled
1 tablespoon thyme
500 g penne pasta or 500 g pasta, of choice

Steps:

  • Cook pasta in boiling salted water until al dente. Drain with a little olive oil.
  • Heat olive oil in a frying pan add garlic, zucchini and both capsicums and stir over high
  • heat for 2-3 mins or until vegetables are tender.
  • Add tomatoes and cook for a further 30 seconds.
  • Stir in feta cheese, olives and thyme.
  • Cook 1 minute more and season to taste.
  • Toss vegetable/cheese mixture through the pasta and garnish with chopped herbs.

Nutrition Facts : Calories 846.8, Fat 38.1, SaturatedFat 9.8, Cholesterol 33.4, Sodium 873.9, Carbohydrate 115.4, Fiber 18.7, Sugar 7.9, Protein 17.8

ROASTED BALSAMIC VEGETABLES WITH PENNE



Roasted Balsamic Vegetables With Penne image

An extremely easy and healthy vegetarian dinner or side dish. I discovered this recipe in Shape magazine. I made just a few changes considering I couldn't find all the ingredients needed from the original recipe at my local grocery store. Needless to say, it turned out to be delicious!

Provided by A Marx

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 1/2 cups cherry tomatoes, halved
1 eggplant, cut into bite-size (about 1 cup)
1 medium yellow onion, cut into 1/4-inch-thick rounds
1 large red bell pepper, cut into 1/4-inch-thick slivers
4 teaspoons dried basil, divided
4 tablespoons balsamic vinegar, divided
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 ounces penne pasta (I used homemade fettucini noodles, but any pasta will work)
2 tablespoons reduced-fat sour cream
4 tablespoons reduced-fat feta cheese

Steps:

  • Preheat oven to 500ºF.
  • In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
  • Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown.
  • Cook pasta. Drain and transfer to a large bowl.
  • Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
  • Crumble feta cheese over the top.

Nutrition Facts : Calories 329.1, Fat 6.1, SaturatedFat 1.3, Cholesterol 2.9, Sodium 166.2, Carbohydrate 63.9, Fiber 12.9, Sugar 10.7, Protein 7.7

PENNE WITH BROILED VEGETABLES AND FETA CHEESE



Penne with Broiled Vegetables and Feta Cheese image

Categories     Salad     Cheese     Pasta     Vegetable     Side     Broil     Picnic     Quick & Easy     Feta     Mint     Zucchini     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2 servings; can be doubled

Number Of Ingredients 6

1/2 pound penne pasta
2 small zucchini, quartered lengthwise, cut into 2-inch strips
1 medium-size red bell pepper, cut into 2x1/2-inch strips
1/2 cup bottled balsamic vinaigrette
1/2 cup crumbled garlic-and-herb feta cheese (about 2 ounces)
2 tablespoons chopped fresh mint

Steps:

  • Preheat broiler. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta and place in large bowl.
  • Meanwhile, combine zucchini and bell pepper in medium bowl. Add 3 tablespoons vinaigrette and toss to coat. Arrange vegetables on broiler pan; sprinkle with pepper. Broil vegetables until just tender and beginning to brown, stirring occasionally, about 10 minutes.
  • Add vegetables to bowl with pasta. Mix in remaining vinaigrette, cheese and mint. Season with salt and pepper.

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