Ingredients
Scale
- 200g dried pasta (penne or fusilli)
- 200g feta cheese
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Preheat oven to 400°F (200°C). Arrange cherry tomatoes, zucchini slices, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Place feta cheese in the center of the baking sheet. Bake for 20 minutes until tomatoes are blistered and feta is slightly golden.
- Remove from oven. Gently mash feta and tomatoes to create a creamy sauce. Mix in cooked pasta and fresh basil leaves.
- Serve warm, garnished with additional basil if desired.
Notes
- Feel free to swap in your favorite vegetables like bell peppers or spinach.
- For extra flavor, add red pepper flakes or a squeeze of lemon juice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake and Toss
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
