Ingredients
Scale
- 200g cherry tomatoes
- 150g zucchini, sliced
- 100g fresh spinach
- 200g feta cheese
- 250g pasta (penne or spaghetti)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Preheat oven to 400°F (200°C). Place cherry tomatoes and zucchini on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 15 minutes.
- In a baking dish, combine roasted vegetables, cooked pasta, crumbled feta, minced garlic, and extra olive oil. Toss gently to combine.
- Bake for an additional 10 minutes until feta is melty and bubbling. Garnish with fresh herbs before serving.
Notes
- You can add other vegetables like bell peppers or mushrooms for variation.
- Use gluten-free pasta if necessary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake, boil, toss
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg