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Rigatoni with Roasted Veggies & Feta

Rigatoni with Roasted Veggies & Feta

Ingredients

  • 3 tablespoons Bionaturae Extra Virgin Olive Oil
  • 1 small zucchini, diced
  • 1 small eggplant, diced
  • 1 small bell pepper, diced
  • 10 oz. yellow cherry tomatoes, halved
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 7 oz. feta cheese, diced or crumbled
  • 12 oz. Bionaturae Rigatoni
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End-of-summer flavors at their best—rigatoni tossed with garden veggies, olive oil, and feta. Simple, rustic, and delicious.

Instructions

  1. 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.
  2. Cook pasta according to packaging instructions. Drain pasta, toss with veggies, and serve.

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Rigatoni with Roasted Veggies & Feta