Description
A simple yet indulgent pasta dish with roasted vegetables and creamy feta, perfect for weeknight dinners.
Ingredients
Scale
- 200g short pasta (penne, fusilli, or rigatoni)
- 200g block feta cheese
- 1 cup cherry tomatoes, halved (about 150g)
- 1 medium zucchini, diced (about 1 to 1½ cups diced)
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 2–3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, torn or chiffonade for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Put a large pot of water on to boil for the pasta and add salt.
- Choose a medium-sized baking dish and spread the halved cherry tomatoes across.
- Scatter the diced zucchini and bell pepper around the tomatoes.
- Sprinkle the minced garlic over the vegetables.
- Drizzle 2 tablespoons of olive oil evenly over the vegetables and toss gently.
- Season with salt and pepper.
- Place the block of feta in the center of the vegetables.
- Drizzle a little more olive oil over the feta.
- Roast for 25–30 minutes until bubbling and soft.
- Add the pasta to the boiling water and cook until al dente.
- Reserve about ½ cup of the starchy pasta cooking water before draining.
- Remove the feta and vegetables from the oven and mash the feta into the tomatoes.
- Combine the drained pasta with the roasted mixture, adding reserved pasta water until desired consistency is reached.
- Tear fresh basil over the pasta and mix gently.
- Serve immediately with optional garnishes.
Notes
Make sure to not overcrowd the baking dish to ensure even roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg
Keywords: baked feta pasta, healthy pasta, vegetable pasta, easy dinner