Pasta with Rosemary-Roasted Vegetables and Feta

5 Weight Watcher Points

246kCal Per Portion

Use up left-over roasted veggies in this recipe.


Courgette: 1 small, sliced ¼-inch thick

Bell Pepper: 1 medium, red variety, thinly sliced

Cherry Tomatoes: 1 cup, halved

Rosemary: 1 teaspoon, chopped

Garlic Clove: 1 medium clove, minced

Oil Spray: 4 sprays

Salt: ¼ teaspoon

Black Pepper: 1 pinch, (or to taste)

Whole Wheat Penne Pasta: 1 cup, or whole wheat rigatoni or gemelli

Feta Cheese: 1¼ tbsp , crumbled


  1. Preheat oven to 450°F.
  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.
  3. Toss vegetable mixture with pasta (if dry, add a few tsp of pasta cooking water); sprinkle with feta.
  4. Makes 1 serving (about 2 c).


If you prefer, swap in regular pasta for the whole wheat but make sure to account for any differences in SmartPoints values.

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