Ingredients
Scale
- 200g pasta (penne or fusilli)
- 200g feta cheese
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 2 cups spinach or kale
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spread cherry tomatoes, zucchini, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a baking dish, place feta cheese in the center. Add roasted vegetables around it. Return to the oven for another 10 minutes.
- Once baked, stir in spinach and cooked pasta. Mix gently until well coated.
- Garnish with fresh basil before serving.
Notes
- For extra flavor, add crushed red pepper flakes or a squeeze of lemon.
- You can substitute spinach with arugula or kale.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, boiling, tossing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 22mg