Pasta is a food that is so often connected with the idea of heavy comfort food, but simple changes can take it from feeling weighty to light and healthy. Especially when you add a mountain of colorful, roasted spring vegetables and use a healthy, fiber rich pasta.
1 lb asparagus, trimmed and cut into 2 inch pieces1 medium zucchini (or two small) cut into half moons1 red bell pepper, chopped into 1 inch pieces4 shallots, peeled and quartered1 Tbsp extra virgin olive oil½ tsp kosher saltblack pepper to taste¼ cup white wine (used Chardonnay)8 oz Rotini pasta, uncooked (used Dreamfields)2 Tbsp capers¼ cup Kalamata olives, pitted and cut in half¼ cup feta cheese, crumbled1 Tbsp lemon zest1 ½ Tbsp white wine vinegar
Preheat oven to 450 degrees. Spread asparagus, zucchini, bell pepper and shallots on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes. Remove baking sheet from oven and drizzle vegetables with white wine, and toss to coat. Roast for an additional 7-10 minutes or until veggies are golden and tender.
In the mean time, bring a large pot of water to a boil and cook pasta according to package directions (for me, it was about 8 minutes, but check your pasta starting at 8 minutes and be careful not to overcook). Drain the pasta and pour into a large bowl. Add roasted veggies, capers, olives, feta, lemon zest and vinegar. Toss to coat and serve. Enjoy!