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Veggie Pasta with Baked Feta

Veggie Pasta with Baked Feta Recipe
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This Mediterranean-inspired pasta dish is a simple, satisfying meal where roasted cherry tomatoes, bell peppers, and zucchini caramelize in the oven alongside a block of creamy feta. The result is a vibrant, savory sauce that clings perfectly to al dente pasta. It is the ultimate effortless weeknight dinner, maximizing high-quality, fresh produce for a luxurious experience without the need for complex, time-consuming cooking methods.

Ingredients

Scale

8 oz block feta cheese
2 cups cherry tomatoes, halved
2 large bell peppers, sliced
1 medium zucchini, diced
12 oz penne or rigatoni pasta
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1 tsp dried oregano
1/2 cup fresh basil leaves, for garnish
Salt and black pepper to taste

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Place the block of feta in the center of a large glass baking dish.
Arrange the cherry tomatoes, peppers, and zucchini around the feta.
Drizzle everything with olive oil, then sprinkle with minced garlic, dried oregano, salt, and black pepper.
Bake for 30-35 minutes until the vegetables are tender and the feta is soft and slightly charred.
While vegetables roast, boil a large pot of salted water and cook the pasta according to package directions until al dente.
Reserve 1/2 cup of pasta water, then drain the pasta.
Once the baking dish is out of the oven, use a fork to mash the softened feta, creating a creamy sauce with the roasted vegetables.
Add the cooked pasta and a splash of reserved water to the baking dish, tossing well to coat.
Garnish with fresh basil and serve immediately.

Notes

Ensure you use a block of feta in brine for the best melting consistency. You can add red pepper flakes if you prefer a bit of heat. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.blinkitchen.com/veggie-pasta-with-baked-feta/