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8oz Wellth Foods Beetroot Rotini
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2 tbsp olive oil
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1 cup cherry tomatoes, halved
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1 medium zucchini, sliced & halved
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1 medium yellow squash, cubed
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 red onion, diced
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2 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried thyme
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¼ cup crumbled feta
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Fresh basil for garnish
Prepare the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, combine the cherry tomatoes, zucchini, yellow squash, bell peppers, and red onion.
Drizzle with olive oil, add minced garlic, oregano, thyme, salt, and pepper. Toss to coat the vegetables evenly.
Roast the Vegetables: Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes. Drain the pasta and return to pot.
Combine Pasta & Vegetables: Add the cooked vegetables to the pot with the pasta. Toss gently to mix, ensuring the pasta is coated with the vegetable juices.
Serve: Top with crumbled feta cheese and chopped basil. Serve warm as a main dish or cold as a side pasta salad.
