Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a baking dish, combine cherry tomatoes, zucchini, garlic, oregano, olive oil, and a pinch of salt and pepper. Toss to coat.
- Bake for 20 minutes until vegetables are roasted and slightly caramelized.
- Add cooked pasta to the baking dish, crumble feta over the top, and toss gently to combine.
- Return to oven for 5 minutes to warm the feta.
- Garnish with fresh basil before serving.
Notes
- Feel free to add other vegetables like bell peppers or spinach.
- You can substitute fresh oregano with Italian seasoning for more flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake and Toss
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg