Veggie Pasta with Baked Feta
This dish takes me right back to the garden in late summer—overflowing with ripe tomatoes, fresh herbs, and a basket full of flavor. One evening, I popped a block of feta in the oven with veggies, and magic happened. Stir it into hot pasta, and you’ve got a creamy, tangy, veggie-packed meal that’s as beautiful as it is delicious.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
8 oz pasta (penne, fusilli, or farfalle)
1 block (7 oz) feta cheese
1 cup cherry tomatoes
1 zucchini, chopped
1/2 red onion, sliced
2 garlic cloves, minced
3 tbsp olive oil
Salt and pepper to taste
1 tsp dried oregano
Fresh basil or parsley for garnish
Instructions
Preheat oven to 400°F (200°C).
In a baking dish, place feta in the center. Surround with tomatoes, zucchini, onion, and garlic.
Drizzle everything with olive oil, season with salt, pepper, and oregano.
Bake for 25–30 minutes, until tomatoes burst and feta is golden.
Meanwhile, cook pasta and reserve 1/4 cup of pasta water.
Mash the feta and veggies together, then stir in cooked pasta and pasta water. Toss well to coat.
Garnish with fresh herbs and serve warm.
Nutrition
- Calories: 390 per serving
- Fat: 16g per serving
- Carbohydrates: 45g per serving
- Protein: 12g per serving
Find it online: https://tastychow.com/veggie-pasta-with-baked-feta/