Ingredients
Scale
- 8 oz (225 g) pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1 bell pepper, sliced
- 1 block (200 g) feta cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Place the feta cheese on a baking sheet and bake for 15-20 minutes until golden and soft.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic, sauté until fragrant.
- Add cherry tomatoes, bell peppers, and spinach to the skillet. Cook until vegetables are tender.
- Combine cooked pasta and sautéed vegetables. Toss well to mix.
- Crumble or gently break the baked feta over the pasta. Garnish with fresh basil or parsley. Serve immediately.
Notes
- For extra flavor, add a squeeze of lemon juice before serving.
- You can substitute the vegetables with zucchini or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, sautéing, mixing
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (around 250 g)
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg