Preheat oven 220°C fan forced. Arrange vegetables in a roasting pan. Drizzle with oil then sprinkle over the Italian spice mix, turn to coat. Add the lemon wedges to the pan. Roast 15-20 minutes or until vegetables are golden and tender.
Meanwhile, cook the pasta in a saucepan of boiling salted water until al dente. Drain well. Add to the roast vegetables with the capers (optional), feta and basil. Stir gently to combine.
Drizzle with extra virgin olive oil. Squeeze over the roasted lemon wedges and season with pepper. Spoon into bowls and serve.
TIP: The salad will keep 3-4 days in an airtight container in the fridge. Add basil leaves and drizzle with oil just before serving if possible.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||15.1 g|
|- Saturated fat||6.3 g|
|Total carbohydrates||57.3 g|
|- Total sugars||13.5 g|