Ingredients
Scale
- 8 oz pasta (penne or spaghetti)
- 1 cup cherry tomatoes, halved
- 1 block (200g) feta cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup zucchini, sliced
- 1 cup bell peppers, sliced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place feta on a baking sheet, drizzle with 1 tbsp olive oil, and bake for 20 minutes.
- Cook pasta according to package instructions; drain and set aside.
- In a skillet, heat 1 tbsp olive oil over medium heat. Sauté garlic, zucchini, and bell peppers until tender.
- Combine cooked pasta with sautéed vegetables. Add baked feta, cherry tomatoes, basil, salt, and pepper.
- Gently toss to combine and serve hot, garnished with additional herbs if desired.
Notes
- For extra flavor, add a splash of lemon juice or red pepper flakes.
- You can substitute feta with goat cheese for a different tang.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, Sauté, Toss
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-five grams
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 35 mg