Description
A comforting dish that combines roasted vegetables, creamy feta cheese, and al dente pasta into a delicious meal.
Ingredients
Scale
- 2 pints cherry or grape tomatoes
- 1 zucchini, cut into slices
- 1/2 sweet onion, diced
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 tablespoon garlic powder
- 1/4 tablespoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 block feta cheese, drained (approximately 8 ounces)
- 1 pound of pasta (penne or fusilli works well)
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat oven to 400°F. Toss cherry tomatoes, zucchini, onion, and garlic in a baking dish with olive oil, garlic powder, red pepper flakes, salt, and pepper.
- Place feta cheese in the center of the vegetable mixture. Season feta with salt and pepper, then bake for 30 minutes.
- Increase oven temperature to 450°F and bake for an additional 10 minutes until the feta is golden brown.
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water before draining.
- Smash the baked feta into the roasted vegetables; mix to create a sauce. Toss in the drained pasta and use reserved water as needed to adjust consistency.
- Top with fresh basil and grated Parmesan before serving.
Notes
Pair with a garden salad or garlic bread for a complete meal. Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Baked Feta Pasta, Italian Recipe, Vegetarian Pasta