Description

Healthy Baked Feta Pasta with Summer Vegetables is a gourmet dish that combines the richness of roasted feta with seasonal produce for a delectable dinner option.

Ingredients

Scale

7–8 oz Block Feta Cheese
2–3 Cups Cherry Tomatoes
2 Medium Zucchini
1/2 Cup Extra Virgin Olive Oil
4–5 Cloves Garlic
12 oz Whole Grain Pasta
1 Large Bunch Fresh Basil
1/2 tsp Red Pepper Flakes

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Instructions

Preheat your oven to 400°F (200°C). In a large glass baking dish, place the block of feta in the center. Surround the cheese with cherry tomatoes, diced zucchini, and smashed garlic cloves
Drizzle Extra Virgin Olive Oil over the vegetables and cheese, then sprinkle with red pepper flakes and black pepper. Toss the vegetables to coat in oil
Bake for 30 to 35 minutes until the tomatoes burst and the feta softens
While the vegetables roast, boil salted water and cook pasta until slightly firmer than 'al dente.' Reserve 1 cup of pasta water before draining
Mash the roasted feta and tomatoes together to create a creamy sauce. Add the cooked pasta and a splash of reserved pasta water, tossing to coat
Fold in fresh basil and serve

Notes

Using a block of feta instead of crumbled ensures better melting.

Save reserved pasta water to adjust sauce consistency.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 5 g
Sodium: 350 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 7 g
Protein: 16 g
Cholesterol: 25 mg