Ingredients
Scale
- 8 oz penne pasta
- 1 block (7 oz) feta cheese
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place feta block in a baking dish, surround with cherry tomatoes and zucchini, drizzle with 2 tbsp olive oil, and sprinkle with oregano, salt, and pepper.
- Bake for 20-25 minutes until feta is golden and vegetables are roasted.
- Cook pasta according to package instructions until al dente, then drain.
- In a large bowl, combine baked feta and vegetables with cooked pasta, drizzle with remaining olive oil, and toss gently.
- Garnish with fresh basil before serving.
Notes
- For extra flavor, add red pepper flakes or lemon zest.
- Can be prepared in advance and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake, boil, toss
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 25 mg