Ingredients
Scale
- 8 oz (225 g) pasta (penne or fusilli)
- 1 block (200 g) feta cheese
- 2 cups cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C). Place feta in a baking dish, surrounded by cherry tomatoes, zucchini, bell pepper, and garlic. Drizzle with olive oil, and sprinkle oregano, salt, and pepper.
- Bake for 20-25 minutes until feta is golden and vegetables are tender.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- Remove feta and vegetables from oven. Mash feta slightly and mix with roasted vegetables. Add cooked pasta and toss to combine.
- Garnish with fresh basil and serve hot.
Notes
- You can customize with your favorite vegetables like spinach or mushrooms.
- For a vegan version, substitute feta with a plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake and toss
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 30 mg