Roasted Veggies with Pasta and Feta
Theres been a resurgence of interest in the slow cooker and its being used for way more than stewed meals! In this recipe, vegetables are slow-roasted in their own juices and canola oil keeps them nice and tender. The addition of fresh herbs, beans and olives at the end rounds out the flavors!
- 1 medium green bell pepper, 1-inch (2.5 cm) cubes
- 1 medium red bell pepper, 1-inch (2.5 cm) cubes
- 1 medium yellow squash, halved and cut in 1-inch (2.5 cm) slices
- 1 medium onion, cut into 8 wedges
- 1 cup grape tomatoes 250 mL
- 4 medium garlic cloves, peeled only
- 2 Tbsp canola oil 30 mL
- 4 oz uncooked whole grain penne 125 g
- 1/4 cup chopped fresh basil 60 mL
- 1/2 can (15-oz/433 mL) no-salt-added navy beans, rinsed and drained
- 16 pitted kalamata olives, halved
- 3/4 cup reduced-fat feta cheese, crumbled 175 mL
- 1. In a slow cooker, combine bell peppers, squash, onion, tomatoes, garlic cloves and canola oil. Toss until well coated and cover bottom of slow cooker with vegetables. Cover and cook on high for 3 to 3½ hours or until tender, or on low setting for 6 to 7 hours.
- 2. About 20 minutes before serving, cook pasta according to package directions, omitting any salt or fat. Drain in colander. Place in a large pasta bowl.
- 3. Stir basil, beans, and olives into vegetable mixture and spoon over pasta. Sprinkle evenly with feta.
1 cup (250 mL)
|Gras saturés||1.5 g|
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