I bake feta with sweet tomatoes and tender zucchini. I toss the pasta while it steams. We sit down to a bowl that smells bright and fresh. Healthy Pasta Recipes fits right here. I like easy healthy pasta recipes that keep the sink clear. This pan does the work. The cheese turns creamy. The vegetables soften and shine. I call these healthy recipes pasta on busy nights. For friends I love vegetable pasta recipes that feel cozy and light. You get the best bits of summer in one dish. You also get speed. For quick comfort I reach for recipes healthy pasta. It ranks with my Best Pasta Recipes at home. It also lands in my list of Baked Pasta Recipes when I crave warm edges and a soft center.
Table of Contents
- 1) Key Takeaways
- 2) Easy Baked Feta Veggie Pasta Recipe
- 3) Ingredients for Baked Feta Veggie Pasta
- 4) How to Make Baked Feta Veggie Pasta
- 5) Tips for Making Baked Feta Veggie Pasta
- 6) Making Baked Feta Veggie Pasta Ahead of Time
- 7) Storing Leftover Baked Feta Veggie Pasta
- 8) Try these pasta dinners next
- 9) Baked Feta Veggie Pasta
- 10) Nutrition
1) Key Takeaways
I keep the plan clear. Roast ripe tomatoes and a block of feta. Boil short pasta. Toss with basil and lemon. The sauce forms in the pan. We get a warm bowl with soft bites and a bright edge. This dish sits in Healthy Pasta Recipes for busy nights and calm weekends. It tastes rich yet it feels light. I wrote and tested it for Cook Daily Recipe by Linda at Cook Daily Recipe.
The method stays simple. One pan in the oven. One pot on the stove. The pasta water links the cheese and the tomato juices. Salt and heat wake the aromatics. The whole thing lands on the table fast. It works for a weeknight dinner and it fits a small party.
The result brings balance. Creamy sauce. Sweet tomatoes. Tender zucchini. A squeeze of lemon lifts the finish. Fresh basil cools the heat. You can scale this up or down. You can swap the veg with what you have. That range keeps the recipe useful.
2) Easy Baked Feta Veggie Pasta Recipe
I like meals that meet me where I stand. Healthy Pasta Recipes sits in my back pocket and Healthy Pasta Recipes guides this pan. I bake the cheese while the pasta cooks. I stir once and watch the tomatoes slump. I smile at the sizzle and the soft steam. The kitchen smells like oregano and garlic. It feels calm and cozy and a bit sunny.
I Linda write and cook for Cook Daily Recipe at Cook Daily Recipe. I keep the steps short and the gear simple. A baking dish. A pot. A wooden spoon. That is it. The sauce forms with heat and a splash of the starchy water. No long simmer. No cream. The feta melts and clings to each ridge of the pasta. The dish stays light.
This plate checks boxes for easy healthy pasta recipes and for healthy recipes pasta that still feel lush. It also taps vegetable pasta recipes since we use tomatoes onion and zucchini. The mix rises into baked feta pasta without fuss. When I want gentle comfort I reach for this. It gives me wholesome pasta dinners without stress. That wins my week.
3) Ingredients for Baked Feta Veggie Pasta
Cherry tomatoes I use a full bowl of small sweet tomatoes. They burst and spill juice that blends with the feta. The mix tastes bright and clean.
Zucchini I slice one medium squash into half moons. The pieces soften in the same pan. They keep a bit of bite. They add color and a mild earth note.
Red onion Thin slices soften and sweeten in the heat. They add depth to the sauce and a soft crunch at the edges.
Garlic I mince fresh cloves. The perfume hits the oil and lifts the whole pan. The flavor stays warm not sharp.
Feta A block holds shape then turns creamy. It salts the sauce and brings body without cream. I place it in the center of the dish.
Olive oil A good splash coats the veg and the cheese. It helps the roast and rounds the sauce.
Oregano and crushed red pepper These add lift and a small kick. The heat stays gentle. The herb keeps the dish savory.
Kosher salt and black pepper I season the pan and the pasta water. That small step gives flavor in each bite.
Short pasta I like penne or fusilli for this veggie pasta. The grooves hold the sauce and the seeds of the tomato. The shape makes the spoon happy.
Basil and lemon Torn leaves cool the dish. Zest and juice wake the sauce. The finish turns bright and clean.
Parmesan A light shower at the end adds nutty notes. Use it if you like. The pasta tastes great either way.
4) How to Make Baked Feta Veggie Pasta
Step one Heat the oven to four hundred F. Set tomatoes zucchini onion and garlic in a baking dish. Place the feta in the middle. Drizzle olive oil over the pan. Sprinkle oregano crushed red pepper salt and black pepper.
Step two Slide the dish into the oven. Roast until the tomatoes burst and the feta softens. Twenty to twenty five minutes does the job. Stir the pan once near the end to start the sauce.
Step three Bring a pot of salted water to a boil. Add the pasta. Cook to al dente. Save a small cup of the water then drain.
Step four Stir the roasted feta and veg. The cheese turns silky and coats the juices. Add the pasta and a splash of the hot water. Toss until glossy and smooth. The sauce should cling but still move.
Step five Add basil and lemon zest. Squeeze in lemon juice. Taste and add salt if the flavors need a lift. Finish with parmesan if you want a richer bite. Serve warm. Smile.
5) Tips for Making Baked Feta Veggie Pasta
Salt the pasta water well. The noodles need that base. The starch and the salt help the sauce hold. A small cup of that water saves many meals. It binds and loosens at the same time.
Use a block of feta not crumbles. The block melts clean and turns creamy. Crumbles dry out. A block gives body that we want for Healthy Pasta Recipes and for baked feta pasta that eats like a hug.
Roast in a pan that lets the tomatoes spread. Crowding traps steam. Space gives color and flavor. If the tomatoes look pale roast a few minutes more. Wait for the first burst and the soft edges.
6) Making Baked Feta Veggie Pasta Ahead of Time
I batch this for busy weeks. I roast the pan in the morning. I boil pasta at night. The sauce warms fast on low heat. A splash of water brings it back. The flavor stays bold and clean.
For light pasta meals that travel well pack the sauce and the pasta in two boxes. Toss right before you eat. The texture stays firm. The basil stays green. The lemon wakes up on contact.
If you plan a small party make two pans. Keep one covered. Hold it warm. Fold fresh basil into each batch right before you serve. That small touch keeps the aroma sharp and bright.
7) Storing Leftover Baked Feta Veggie Pasta
Spoon leftovers into a tight box. Chill for up to three days. The flavors marry and mellow. The sauce thickens a bit in the cold. That works well for lunch.
Reheat in a pan over low heat. Add a small splash of water. Stir until the sauce loosens and turns glossy. Add lemon and basil at the end. That refresh keeps the bowl bright.
For nutritious pasta ideas that stay ready freeze the sauce without the pasta in a flat bag. Lay it flat so it thaws fast. Warm and toss with fresh noodles for a quick plate.
8) Try these pasta dinners next
9) Baked Feta Veggie Pasta
Baked Feta Veggie Pasta For Healthy Pasta Recipes
Ingredients
For the Vegetables
- 18 oz cherry tomatoes
- 1 medium zucchini cut into half moons
- 1 small red onion sliced
- 3 cloves garlic minced
- 8 oz block feta cheese
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 0.5 tsp crushed red pepper
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
For the Pasta
- 12 oz short pasta such as penne or fusilli
- 2 tbsp pasta cooking water reserved
For Serving
- 0.25 cup fresh basil leaves torn
- 1 lemon zest and juice
- 2 tbsp grated parmesan optional
Instructions
For the Vegetables
- Heat the oven to 400 F.
- Place tomatoes zucchini onion and garlic in a baking dish.
- Nestle the feta in the center.
- Drizzle olive oil over everything then add oregano red pepper salt and black pepper.
- Roast until the tomatoes burst and the feta turns soft about 25 minutes.
For the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente then scoop out some cooking water and drain.
- Stir the roasted pan so the feta melts into a sauce.
- Add pasta and a splash of cooking water then toss until glossy.
For Serving
- Fold in basil and lemon zest then squeeze in lemon juice.
- Taste and add salt if needed.
- Finish with parmesan if you like and serve warm.
10) Nutrition
One serving gives balance. About five hundred twenty calories with good fuel from pasta and olive oil. Carbs sit near sixty four grams with fiber near six grams. Protein lands near eighteen grams. Fat sits near twenty two grams with eight grams from saturated fat. Sodium sits near seven hundred twenty milligrams. Sugar stays near seven grams from the tomatoes and onion. These numbers guide the day. Pair this bowl with a green salad and cold water with lemon and you feel set.
Cooked and written by Linda for Cook Daily Recipe at Cook Daily Recipe. This guide fits Healthy Pasta Recipes and slides into weeknight dinner plans. It also slips into a small party menu with ease.
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