Pasta Rosemary (6 points for whole recipe)

Name: Pasta Rosemary (6 points for whole recipe)
Cuisine: Southern, American, Moroccan, African
Ingredients: 1 small uncooked zucchini , sliced ¼-inch thick; 1 ⁄2 item(s), medium uncooked bell pepper(s) , red variety, thinly sliced; 1 cup(s) grape tomatoes , halved; 1 tsp rosemary , chopped; 1 medium clove(s) garlic clove(s) , minced; 4 spray(s) cooking spray; 1 cup cooked rigatoni; 1 garlic clove, minced; 1 1/4 tablespoon Feta cheese

3 steps

Updated at: Thu, 17 Aug 2023 13:02:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories270 kcal (14%)

Total Fat4 g (6%)

Carbs50.5 g (19%)

Sugars14.1 g (16%)

Protein11.9 g (24%)

Sodium124.1 mg (6%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1zucchini

small uncooked, sliced 1/4-inch thick

bell pepper

medium uncooked, red variety, thinly sliced

1 cupgrape tomatoes

halved

1 tsprosemary

chopped

1 clovegarlic clove

medium, minced

4 spraycooking spray

1 cuprigatoni

cooked

1garlic clove

minced

1 ¼ tablespoonFeta cheese

Instructions

Step 1

Preheat oven to 450°F.

Step 2

Place zucchini, pepper, tomatoes, rosemary and garlic on a small rimmed baking sheet; coat with cooking spray. Sprinkle with salt and pepper; toss and spread into an even layer. Roast, stirring once, until tender and beginning to brown in spots, about 18-20 minutes.

Step 3

Toss vegetable mixture with pasta (if dry, add a few tsp of pasta cooking water); sprinkle with feta.