Wholesome pasta with roasted veggies and creamy baked feta, offering a lighter, vibrant Mediterranean meal option.
# What You'll Need:
→ Dairy
01 - 7 oz reduced-fat feta cheese block
→ Vegetables
02 - 14 oz cherry tomatoes, halved
03 - 1 medium zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 small red onion, sliced
06 - 2 cloves garlic, minced
07 - 2 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - ½ tsp crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish
→ Pasta
12 - 10.5 oz whole-grain penne or fusilli
# Directions:
01 - Set the oven to 400°F to prepare for roasting.
02 - Combine cherry tomatoes, zucchini, red bell pepper, and red onion in a large baking dish. Drizzle with olive oil and season with oregano, crushed red pepper flakes if using, salt, and black pepper. Toss to coat evenly.
03 - Place the block of feta cheese in the center of the vegetables and drizzle with a little olive oil.
04 - Roast the vegetables and feta in the oven for 25 to 30 minutes until the vegetables are caramelized and the feta is golden and soft.
05 - While roasting, cook the whole-grain pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup of pasta cooking water before draining.
06 - Remove the baking dish from the oven and add minced garlic to the hot vegetables and feta. Gently mash the feta and mix to create a creamy sauce.
07 - Add the cooked pasta and a splash of reserved pasta water to the baking dish. Toss gently until the pasta is coated with the creamy feta and vegetable sauce.
08 - Serve immediately, garnished with fresh basil leaves.
