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
- Preheat oven to 450°F.
- 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.
- Toss vegetable mixture with pasta (if dry, add a few tsp of pasta cooking water); sprinkle with feta.
- 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.