Ingredients
Scale
- 8 oz (225 g) pasta (penne or fusilli)
- 1 block (200 g) feta cheese
- 1 pint cherry tomatoes
- 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 cherry tomatoes, zucchini, and bell peppers on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt, pepper, and oregano. Roast for 15-20 minutes.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
- Remove vegetables from oven. Place feta block in the center of the baking sheet among the roasted vegetables. Return to oven and bake for an additional 10 minutes.
- Transfer feta and roasted vegetables to a large bowl. Add cooked pasta and minced garlic. Drizzle with remaining olive oil. Toss gently to combine and heat through.
- Garnish with fresh basil before serving.
Notes
- Feel free to add olives or spinach for extra flavor.
- Use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake and Toss
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 30mg
