Finally a good dish and oh so easy. This is a WW recipe for 1 and a 6 PT dinner. I increased it by 4 as I was feeding Jim. It was a huge amount. Can’t even imagine what one portion looks like. Also, I hate recipes that ask for cooked pasta. A good rule of thumb is 2 OZ dry equals one serving. That is what I used. Going to give you their recipe for one. Multiply by how many you want to serve, and realize these are very generous portions.
Ingredients
- 1 small zucchini, sliced 1/4†thick
- 1/2 red bell pepper, thinly sliced
- 1 C halved grape tomatoes
- 1 t chopped fresh rosemary
- 1 medium garlic clove, minced
- 4 sprays cooking spray
- 1/4 t kosher slat
- 1 pinch freshly ground black pepper or to taste
- 1 C cooked rigatoni or gemelli (2 oz. dry )
- 1 3/4 T crumbled feta cheese
Instructions
- Preheat oven to 450 degrees F.
- Place all cut up veggies, rosemary, and garlic on a rimmed baking sheet; coat with cooking spray; toss and spread into an even layer.
- Roast stirring once, until tender and beginning to brown in spots, about 18-20 minutes.
- If using dry pasta to start, boil according to package directions.
- Toss vegetable mixture with pasta and sprinkle with Feta cheese.