Ingredients
Scale
- 8 oz pasta
- 200 g feta cheese
- 1 pint cherry tomatoes
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Fresh basil or parsley for garnish
- Kosher salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cherry tomatoes, zucchini, and bell pepper with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
- Cook pasta according to package instructions. Drain and set aside.
- In a baking dish, place feta cheese in the center, surrounded by roasted vegetables and cooked pasta. Drizzle with remaining olive oil.
- Bake for 15 minutes until feta is soft and bubbly.
- Garnish with fresh basil or parsley before serving.
Notes
Serve immediately garnished with herbs. Can be customized with additional vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Bake and Toss
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 25 mg