baked-roasted-veggie-pasta

Roasted veggies are a sure and tasty way to get kids to eat their greens. Toss in some perfectly cooked pasta, feta cheese and basil, and you have one fragrant restaurant-worthy dish that kids will be clamoring to finish. Check out this recipe from the cookbook Dairy Made Easy below.

Serves 8

Ingredients
1 lb fusilli or penne pasta
2 pints cherry tomatoes, halved
2 red onions, cut into wedges
1 zucchini, cut into half moons
¼ cup olive oil
½ tsp garlic powder
• kosher salt, to taste
• coarse black pepper, to taste
6 oz feta cheese, crumbled
1 Tbsp chopped fresh or frozen basil

Method
1. Prepare pasta according to package directions.

2. Preheat oven to 400°F. In a 9 x 13-inch pan, combine cherry tomatoes, red onions, and zucchini. Toss with olive oil and garlic powder. Bake for 30 minutes, stirring occasionally.

3. Add pasta to vegetables and mix well. Season with salt and pepper.

4. Preheat oven to broil and broil for 10 minutes, stirring after 5 minutes.

5. Add feta cheese and basil; stir to combine (the heat will melt the cheese). Serve hot or at room temperature.

Tips:

· You can add more veggies to the mix. We also love this pasta with red peppers instead of tomatoes.

· We made the pasta in this photo using broken lasagna sheets.

What do you think of this pasta dish that uses roasted veggies? 

Dairy Made Easy from the “Made Easy” cookbook series, which focuses on helping you serve up meatless, yet crave-worthy diary dishes. Make anything from 30-minute Thin Crust Pizza to Chocolate Cheese muffins. For parents who want to skip the meat, Diary Made Easy is your go-to guide. Get the book at Art Scroll for $14.39 here.