Roasted Vegetable Pasta

When buying fruits and vegetables, the brighter the better! Colorful produce contains more cancer-fighting vitamins and minerals. So pick red peppers, grab purple grapes and bring home the broccoli!

Serves 4

Ingredients
1 medium zucchini, diced
1 red bell pepper, diced
1 large yellow onion, thinly sliced
2 tbsps olive oil
Salt and freshly ground black pepper to taste
2 large tomatoes, chopped
1/4 cup chopped fresh basil
2 garlic cloves, minced
12 ozs. linguine or spaghetti
1/2 cup crumbled feta cheese

Directions
Preheat oven to 450 degrees. Bring a large pot of salted water to boil. In a large roasting pan or a large baking sheet with sides, toss zucchini, bell pepper and onion with 1 tbsp oil. Season with salt and pepper. Roast vegetables, stirring every 5 minutes, until tender and browned, 10-20 minutes. Meanwhile, in a large bowl, combine tomatoes, basil, garlic and remaining oil. Season with salt and pepper. Cook pasta until al dente, 8-10 minutes. Drain and transfer to the bowl with the tomatoes. Add roasted vegetables and toss well.  Adjust with salt and pepper. Serve, passing feta separately.