Ingredients
Scale
- 8 oz (225 g) pasta (penne or spaghetti)
- 1 cup cherry tomatoes, halved
- 1 zucchini, spiralized or sliced
- 2 cups fresh spinach
- 200 g feta cheese, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Preheat oven to 400°F (200°C). Place feta slices on a baking sheet and bake for 15-20 minutes until golden and crispy.
- In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and zucchini, sauté until tender.
- Add cooked pasta and spinach to the skillet, cooking for another 2-3 minutes until spinach wilts.
- Season with dried oregano, salt, and pepper. Remove baked feta from oven and gently crumble over the pasta.
- Garnish with fresh basil leaves and serve warm.
Notes
- Feel free to add other vegetables like bell peppers or olives for variation.
- For extra flavor, drizzle with balsamic glaze before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop, Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 28mg