Baked Feta Veggie Pasta For Healthy Pasta Recipes
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.
Servings: 4 servings
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.