Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Preheat oven to 400°F (200°C). Place feta cheese on a baking sheet and bake for 10-15 minutes until slightly golden and soft.
- While feta is baking, heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes and zucchini, cook for 5-7 minutes until vegetables are tender.
- Mix cooked pasta with sautéed vegetables, crumbled baked feta, and fresh basil. Season with salt and pepper.
- Serve warm, garnished with extra basil if desired.
Notes
- Feel free to add olives or spinach for extra flavor.
- For vegan variation, substitute feta with vegan cheese.
- Adjust seasoning as preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Bake and sauté
- Cuisine: Italian-Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 25 mg