• Serves 4
• Total Time: 25 minutes 
• 10 minutes preparation and 15 minutes cooking

Ingredients

• 250g cherry tomatoes, halved
• 400g zucchini, sliced into 1cm matchsticks
• Drizzle with olive oil
• 300g pasta
• 6 artichoke hearts (bottled or canned in brine), drained, sliced
• 100g baby rocket
• 1 tablespoon white balsamic vinegar
• 1/3 cup (80g) feta, crumbled
• 2 tablespoons chopped fresh parsley
• large green salad, to serve

Instructions

First drizzle extra virgin olive oil onto halved cherry tomatoes and sliced zucchini and grill for 5–8 minutes, turning occasionally, until cooked and tender.

Then cook pasta (wholemeal preferable) according to packet directions. Drain and return to saucepan over low heat. Add artichoke hearts and heat through. Fold rocket and grilled vegetables into pasta. Add vinegar and scatter with feta and fresh chopped parsley. Serve with a large green salad.

Nutritional Information per serve

Energy 1,570kJ Calories 375cal Protein 18.6g Total fat 5.5g Saturated fat 2.2g Carbohydrates 57.3g Sugars 5.6g Dietary fibre 8.7g Sodium 468mg Calcium 196mg Iron 3.3mg

(Source www.healthyfoodguide.com.au/recipes/2010/november/chargrilled-spring-vegetable-pasta)