Mediterranean Vegetable Pasta with Feta and Olives
25min
35min
4
1300
Chef's Note
For the best flavor, try to roast the vegetables until they have a nice caramelization on the edges. This brings out their natural sweetness which pairs beautifully with the salty feta and olives. You can prepare the vegetables a day ahead and reheat them before combining with the pasta for a quicker weeknight version.
Tags
Ingredients
4 pounds penne pasta
6 tablespoons olive oil
3 large red bell peppers
3 large yellow bell peppers
4 medium zucchini
2 medium eggplant
3 large red onions
4 cups cherry tomatoes
8 cloves garlic
1.5 cups kalamata olives
16 ounces feta cheese
1 cup fresh basil
1/4 cup fresh oregano
2 whole lemon
1 teaspoon red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
4 cans (15 oz each) chickpeas
1/2 cup pine nuts
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta.
- 2
Preheat the oven to 425°F (220°C).
- 3
Dice the red and yellow bell peppers, zucchini, eggplant, and red onions into 1-inch pieces. Halve the cherry tomatoes and mince the 8 cloves of garlic.
- 4
On two large baking sheets, arrange the diced bell peppers, zucchini, eggplant, and red onions. Drizzle with 4 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly.
- 5
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they're tender and beginning to caramelize.
- 6
While the vegetables are roasting, cook 4 pounds of penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- 7
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 8
Add the halved cherry tomatoes to the skillet and cook for 5 minutes until they begin to soften and release their juices.
- 9
Drain and rinse the 4 cans of chickpeas, then add them to the skillet. Cook for another 3-4 minutes until heated through.
- 10
In a small dry skillet, toast 1/2 cup of pine nuts over medium heat for 3-4 minutes until golden, stirring frequently to prevent burning.
- 11
When the vegetables are done roasting, combine them with the tomato-chickpea mixture in a very large serving bowl or return to the pasta pot.
- 12
Add the drained pasta to the vegetable mixture and toss gently to combine. If the pasta seems dry, add some of the reserved pasta water, a little at a time.
- 13
Pit and roughly chop 1.5 cups of kalamata olives and add them to the pasta mixture.
- 14
Zest and juice the 2 lemons, then add the zest and juice to the pasta.
- 15
Tear or roughly chop the fresh basil and oregano, and add them to the pasta along with 1 teaspoon of red pepper flakes and the remaining salt and pepper.
- 16
Crumble 16 ounces of feta cheese over the pasta and gently fold it in, leaving some chunks intact.
- 17
Sprinkle the toasted pine nuts over the top just before serving.
Nutrition Information (per serving)
1300
98g
163g
29g
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