Veggie Feta Pasta Recipe
Servings: 4 servings
With quick and easy preparation, this feta pasta bake will become a meal time favorite recipe.
- 8 ounce block of feta cheese room temperature
- 2 cups cherry tomatoes
- 1 medium zucchini sliced into thick moons
- 1 yellow bell pepper chopped
- 1 cup sliced mushrooms
- ¼ sweet onion slivered
- ⅓ cup olive oil
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning
- ⅛ teaspoon red chili flakes
- ¼ cup fresh basil
- 8 oz cooked pasta
- salt & pepper to taste
- fresh basil and parsley for serving
Preheat oven to 425°F.
Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
While the vegetables are baking, cook pasta al dente in salted water. Drain and reserve at least 1 cup of pasta water.
Gently stir the feta and vegetables. Mix in pasta adding just enough pasta water to make a creamy sauce.
Stir in fresh basil and serve.
Calories: 446kcal | Carbohydrates: 30g | Protein: 14g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 50mg | Sodium: 651mg | Potassium: 535mg | Fiber: 3g | Sugar: 7g | Vitamin A: 863IU | Vitamin C: 83mg | Calcium: 320mg | Iron: 2mg