Pasta Shells with Roasted Veggies & Feta Cheese

FryBoy

New member
This is a great vegetarian pasta dish. I've made it several times before and will do so again for dinner tonight.

Pasta Shells with Roasted Vegetables & Feta Cheese

1 small red pepper, cored and cut into 1-inch dice
1 small yellow pepper, cored and cut into 1-inch dice
1 small green pepper, cored and cut into 1-inch dice
2 medium tomatoes, cored, seeded, and cut into 1-inch dice
1 medium onion, cut into 1-inch dice, separated into sections
2 celery ribs, thinly sliced on the diagonal
5 cloves garlic, peeled and coarsely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons pine nuts
4 tablespoons olive oil, divided
1 pound small pasta shells
20 kalamata or other black olives, pitted and cut in half
Salt and pepper to taste
1 cup feta cheese, finely diced or crumbled
1 lemon, cut in eight pieces and seeded

1. Preheat oven to 425 degrees.

2. Bring large pot of water to boil.

3. Toss cut-up peppers, tomato, onion, celery, garlic, basil, oregano, and pine nuts with 2 tablespoons of olive oil in a large bowl; transfer all to large rimmed baking sheet and spread out into a single layer; roast for 20 minutes, tossing occasionally, until the peppers are tender.

4. While vegetables are roasting, cook pasta according to package directions until al dente (tender but still chewy); drain thoroughly and return to pot; add roasted vegetables and remaining two tablespoons of olive oil and toss.

5. Add feta cheese, olives, salt to taste, a generous amount of freshly ground pepper, and the juice of ¼ to ½ of the lemon; toss and serve immediately with additional lemon pieces on the side.
 

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It would be great with Italian sausage, too.

Be sure to cook the veggies until they start to brown. I finish them under the broiler for a few minutes.
 
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