1 large yellow zucchini, sliced into coins or half-moons
1/2 large red onion, cut into small wedges
1 pint cherry or grape tomatoes
1 Tbsp + 1/2 tsp olive oil
salt and pepper
8 oz whole wheat penne (about 2 1/2 cups dry)
8 oz feta, cubed
2 Tbsp minced thyme leaves
1/2 cup pine nuts or slivered almonds, lightly toasted
1/4 cup thinly sliced basil leaves, for serving
sprinkle of grated parmesan or romano cheese, for serving
Instructions
Preheat oven to 425. Toss zucchini and onion with 1 Tbsp olive oil and a sprinkle of salt and pepper. Spread on a baking sheet and roast for 15 minutes, stirring once halfway through. Toss cherry tomatoes with remaining 1/2 tsp olive oil and another sprinkle of salt and pepper. Add tomatoes to the roasting vegetables and roast for 5-10 minutes more, until all vegetables are tender. Tomatoes do not need to be blistered, although they certainly can be.
In the meantime, cook penne according to package directions. Drain and place in large serving bowl.
Remove vegetables from oven and add to serving bowl. Toss with pasta, feta, thyme, and pine nuts. Serve with basil and parmesan to top. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/08/roasted-summer-squash-pasta-with-feta-and-thyme/