Ingredients
Scale
- 200g (7 oz) pasta (penne or spaghetti)
- 200g (7 oz) feta cheese
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place feta cheese and cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 20 minutes.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, heat remaining olive oil, sauté zucchini, bell pepper, and garlic until tender.
- In a large bowl, combine cooked pasta, roasted feta and tomatoes (mash feta slightly), sautéed vegetables, and chopped basil. Mix well, season with salt and pepper.
- Serve warm, garnished with extra basil if desired.
Notes
- Feel free to add olives or spinach for extra flavor.
- Can be made ahead and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Sautéing, Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 560mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg