Ingredients
Scale
- 8 ounces pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 200 grams feta cheese, cubed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Place feta cubes on a baking sheet and bake for 15 minutes until golden.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add cherry tomatoes, zucchini, and bell pepper. Cook until vegetables are tender.
- Mix cooked pasta with the sautéed vegetables. Crumble baked feta over the top, gently tossing to combine.
- Garnish with fresh herbs and serve hot.
Notes
- For added flavor, sprinkle red pepper flakes or a squeeze of lemon over the dish before serving.
- Use fresh herbs like basil or parsley for vibrant aroma and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, sauté, toss
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 390 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg