Summer Veg Pasta With Feta

Name: Summer Veg Pasta With Feta
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 16 cherry tomatoes , halved; 1 eggplant , cubed; 50 grams persian feta; 1 bunch flat leaf parsley , chopped; 1 sprig fresh rosemary; 1 head garlic , in loose cloves, with the papery skin rubbed off (dont bother peeling the soft inner cloves); 2 larges field mushrooms , wiped clean and stalks removed; 3 Tbsps olive oil; 500 grams penne pasta; 1 teaspoon cracked pepper; 1 red capsicum , quartered; 2 red onions , quartered; 59 milliliters balsamic vinegar or 1/4 cup red wine vinegar; 1 small sweet potato , peeled and cubed; 1 Tbsp thyme; 2 mediums zucchini , chunky cut

You can never have too many main course recipes, so give Summer Veg Pasta With Fetan a try. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 483 calories, 16g of protein, and 11g of fat. This recipe serves 6. Head to the store and pick up cherry tomatoes, onions, penne pasta, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It will be a hit at your The Fourth Of July event. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 50 minutes.