Rigatoni with Roasted Veggies & Feta
Ingredients
End-of-summer flavors at their best—rigatoni tossed with garden veggies, olive oil, and feta. Simple, rustic, and delicious.
Instructions
- Add olive oil, zucchini, eggplant, peppers, tomatoes, salt, and oregano to a large skillet. Cook on medium-low heat for 15 minutes. Turn off heat, toss in feta.
- Cook pasta according to packaging instructions. Drain pasta, toss with veggies, and serve.