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Print this Recipe    Shells Veg Feta

Pasta Shells w/Roasted Vegetables and Feta Cheese

1 small red pepper, chopped
1 small yellow pepper, chopped
1 small green pepper, chopped
2 tomatoes, seeded and chopped
1 medium onion, chopped
2 celery ribs, thinly sliced
6 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
4 tablespoons olive oil
16 ounces small pasta shells
1 cup (4.5 oz.) feta cheese, finely diced
20 black olives, halved and pitted
salt and freshly ground pepper to taste

Cook pasta per package directions. Preheat oven to 425 degrees F.
In a large bowl, combine the peppers, tomatoes, onion, celery,
garlic, basil, oregano, and 2 tbsp. of olive oil. Toss to coat
the vegetables thoroughly with the oil. Spread the vegetables on
a baking sheet so they are in one layer. Bake for 20 minutes or
until peppers are tender. Toss with a spatula once or twice during
cooking.

Spoon vegetables onto the cooked and drained pasta along with the
remaining 2 tbsp. of olive oil. Sprinkle on feta cheese, olives,
salt, and pepper (be very generous with the pepper) and toss.
Serve hot or warm.

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