Italian roast vegetable pasta salad

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(15)

Lunch & Light Meals

Serves
2

Prep		5 min
Cook		20 min

Pumpkin, any type, 200 g, peeled and cut into 2cm pieces
Zucchini, 1 medium, cut into 2cm pieces
Red capsicum, ½ capsicum(s), cut into 2cm pieces
Eggplant, ½ average, cut into 2cm pieces
Olive oil, 2 teaspoon(s)
Italian herbs, dried, 3 teaspoon(s)
Lemon, 1 lemon(s), cut into wedges
Pasta, uncooked, 115 g, small shells
Capers, 2 teaspoon(s), in vinegar, drained and roughly chopped
Feta cheese, reduced fat, 100 g, cut into cubes
Basil, ½ cup(s), leaves
Pepper, any type, ground, 1 pinch(es)

Method

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.

Food units
Nutrition facts

Meat & Protein	0
Bread & Cereals	2
Vegetables	2.4
Fruit	0
Dairy	1
Healthy Fats & Oils	1
Indulgences	0

Calories	487
Protein	22.1 g
Total fat	15.1 g
- Saturated fat	6.3 g
Total carbohydrates	57.3 g
- Total sugars	13.5 g
Fibre	10.4 g
Sodium	662 mg

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