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.
Calorie: 487, Proteins: 17 g, Total Fat: 11 g, Fiber: 11.90 g, Sugar 8 g.
Preparation
Preheat oven to 475 degrees F (246 degrees 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.