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Pasta Shells W/roasted Vegetables and Feta Cheese

Ingredients
  • 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
Instructions

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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