Ingredients
Scale
- 12 oz (340 g) pasta (penne or spaghetti)
- 1 block (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, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place feta block in a baking dish and surround with cherry tomatoes, drizzled with 1 tbsp olive oil. Bake for 20 minutes.
- Meanwhile, cook pasta in salted boiling water until al dente; drain and set aside.
- In a large skillet, heat remaining olive oil over medium heat. Add minced garlic and sliced vegetables; sauté until tender.
- Remove feta and tomatoes from the oven. Crumble feta over the cooked vegetables and mix gently.
- Add cooked pasta to the skillet, toss everything together, adjust seasoning, and garnish with fresh herbs.
Notes
- Can substitute different vegetables like spinach or mushrooms for variety.
- Use whole wheat pasta for added fiber.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, sauté, toss
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 25mg