Ingredients
Scale
- 200g pasta (penne or fusilli)
- 250g feta cheese
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Place feta cheese in a baking dish, surround with cherry tomatoes and zucchini slices, drizzle with 1 tbsp olive oil, salt, and pepper. Bake for 20 minutes.
- Cook pasta al dente according to package instructions. Drain and set aside.
- Remove feta and vegetables from oven. Mash feta slightly and mix with roasted vegetables. Add minced garlic and remaining olive oil.
- Combine the feta mixture with cooked pasta, toss well. Garnish with fresh herbs and serve hot.
Notes
- You can add olives or spinach for extra flavor and nutrients.
- Adjust seasoning as needed, and add chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, Boil, Toss
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg