Ingredients
- 1 pkg Anna Ditalini (1 lb)
- 1/2 jar Cento Basil Pesto Sauce (6.52 oz)
- 1 cup Cento Chefs Cut Sun Dried Tomatoes
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz)
- 1 medium Zucchini, diced
- 1 small Eggplant, diced
- 1 Red Onion, finely diced
- 1/2 tsp Cento Garlic Powder
- 1/4 tsp Cento Crushed Red Pepper
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 4 oz Feta Cheese, crumbled
- 1 Lemon, zest & juice
- 2 tbsp Fresh Parsley, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 450°F. Cook pasta in salted boiling water until al dente. Drain and rinse under cool water to stop the cooking process, then set aside. Meanwhile, spread eggplant and zucchini on a baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat evenly, then roast in oven for 20 minutes. In a large bowl, combine the cooked pasta, artichokes, roasted red peppers, onion, and the roasted eggplant and zucchini. Crumble feta on top and add parsley, crushed red pepper flakes, pesto, lemon zest, and lemon juice. Toss everything gently until well combined. Serves 4âu20acu201c6.
