Ingredients
Scale
- 200g pasta (penne or fusilli)
- 150g feta cheese
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (392°F). Place feta cheese in a small oven-safe dish and bake for 15 minutes until golden and soft.
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes, zucchini, and red bell pepper. Cook for 5-7 minutes until vegetables are tender.
- Mix cooked pasta with sautéed vegetables. Crumble baked feta over the pasta and toss gently.
- Garnish with fresh basil, drizzle with olive oil, and season with salt and pepper. Serve warm.
Notes
- You can substitute the vegetables with zucchini, eggplant, or spinach according to preference.
- Make sure to bake the feta until it’s golden for maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking and sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 30 mg