Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 4 oz feta cheese, crumbled
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Preheat oven to 400°F (200°C). Place feta on a baking sheet and bake for 10-12 minutes until slightly golden.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add cherry tomatoes, zucchini, and bell peppers. Cook until vegetables are tender.
- Add cooked pasta, lemon juice, salt, and pepper to the skillet. Toss to combine and heat through.
- Transfer baked feta over the pasta and vegetables. Garnish with fresh herbs and serve hot.
Notes
- For extra flavor, add red pepper flakes or a splash of balsamic vinegar.
- This dish pairs well with a side of garlic bread or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop and oven baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 26mg