Ingredients
Scale
- 200g (7 oz) pasta (penne or rotini)
- 200g (7 oz) feta cheese, crumbled
- 1 cup 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). In a baking dish, combine cherry tomatoes, zucchini, bell pepper, garlic, olive oil, oregano, salt, and pepper. Toss to coat.
- Add the crumbled feta cheese on top of the vegetables.
- Bake for 25-30 minutes until vegetables are tender and feta is golden.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- Remove baked feta and vegetables from oven, mix in cooked pasta until well combined.
- Garnish with fresh basil, serve warm.
Notes
- Adjust vegetables based on seasonality or preference.
- For extra flavor, drizzle with balsamic glaze before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Boiling
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 30 mg
