Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.
- Prep time 20 minutes
- Total time 40 minutes
- Portion size 5 servings
Preheat oven to 425°F; line baking sheet with parchment paper.
In small bowl, mix oil with herbs. Place feta slices on prepared baking sheet and brush with 1 tbsp of the oil mixture on both sides.
Place tomatoes, eggplant, mushrooms, pepper and onion in large bowl. Pour in remaining oil mixture and mix gently to coat. Spread vegetables in a single layer on baking sheet next to feta slices. Sprinkle vegetables with fleur de sel. Bake about 15 minutes. Turn and continue cooking until tender, about 5 minutes. Let cool.
In large saucepan of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and rinse under cold water. Transfer to large microwaveable container. Roughly crumble feta over pasta, add roasted vegetables and season with pepper. Mix gently to coat. (Make-ahead: Can be stored in airtight container and refrigerated for up to 4 days.)
When ready to serve, warm pasta in microwave on high, 1 to 2 minutes. Add lemon juice and spinach; mix gently. Drizzle with balsamic vinegar. Serve at room temperature.
Nutritional facts PER SERVING: about
- Iron 3.4 mg
- Fibre 5 g
- Sodium 475 mg
- Sugars 8 g
- Protein 17 g
- Calories 475
- Total fat 15 g
- Cholesterol 35 mg
- Saturated fat 6 g
- Total carbohydrate 67 g