Ingredients
Scale
- 200g pasta (penne or fusilli)
- 200g block of feta cheese
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place feta in a baking dish, surround with cherry tomatoes and zucchini, drizzle with olive oil, salt, and pepper. Bake for 25 minutes.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
- Remove feta and vegetables from oven. Mash feta slightly and mix with roasted veggies.
- Combine the feta and veggie mixture with cooked pasta, add minced garlic, chopped basil, and toss well.
- Serve warm garnished with additional basil if desired.
Notes
- Feel free to add additional vegetables like bell peppers or spinach.
- You can substitute gluten-free pasta if needed.
- For extra flavor, add a squeeze of lemon or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake, boil, and combine
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
