Ingredients
Scale
- 8 oz pasta (penne or spaghetti)
- 1 cup cherry tomatoes, halved
- 1 zucchini, spiralized or sliced
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- Fresh basil and parsley for garnish
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Preheat the oven to 400°F (200°C). Place the feta cheese in a small ovenproof dish and bake for 10-12 minutes until slightly golden and soft.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add cherry tomatoes and zucchini to the skillet. Cook for 5-7 minutes until vegetables are tender.
- Stir in balsamic vinegar, salt, and pepper. Toss cooked pasta with the vegetables.
- Transfer to serving plates, top with baked feta, and garnish with fresh basil and parsley.
Notes
- You can substitute the vegetables with bell peppers or spinach for variety.
- For a vegan version, use a plant-based feta alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Boiling, baking, sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 25 mg