Description
A hearty and healthy pasta dish featuring oven-roasted vegetables and crumbled feta cheese for a burst of flavor and texture.
Ingredients
Units
Scale
- 12 oz (340g) pasta (penne or fusilli preferred)
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh basil or parsley, chopped
Instructions
- Preheat oven to 425°F (220°C).
- Spread chopped zucchini, bell peppers, red onion, and cherry tomatoes on a baking sheet.
- Drizzle with olive oil and season with oregano, garlic powder, salt, pepper, and red pepper flakes if using. Toss to coat.
- Roast vegetables in the oven for 20-25 minutes, or until tender and slightly charred.
- Meanwhile, cook pasta according to package instructions. Drain and reserve 1/4 cup of pasta water.
- In a large bowl, combine cooked pasta with roasted vegetables. Add a splash of reserved pasta water if needed to loosen the mixture.
- Top with crumbled feta and chopped herbs. Toss gently to combine.
- Serve warm or at room temperature.
Notes
- You can use any seasonal vegetables like eggplant or mushrooms.
- Try whole wheat or gluten-free pasta for dietary preferences.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 25mg