• 6servings
  • 40minutes
  • 446calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 red bell pepper, cut into 1/2 inch pieces

  2. 1 yellow bell pepper, chopped

  3. 1 medium eggplant, cubed

  4. 3 small yellow squash, cut in

  5. 1/4 inch slices

  6. 6 tablespoons extra virgin olive oil

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon ground black pepper

  9. 1 1/2 ounces sun-dried tomatoes, soaked in

  10. 1/2 cup boiling water

  11. 1/2 cup torn arugula leaves

  12. 1/2 cup chopped fresh basil

  13. 2 tablespoons balsamic vinegar

  14. 2 tablespoons minced garlic

  15. 4 ounces crumbled feta cheese

  16. 1 (12 ounce) package farfalle pasta

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.

  2. In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.

  3. Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.

  4. In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.

  5. Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled.


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