Ingredients
Scale
- 8 oz penne pasta
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 yellow bell pepper, diced
- 1 red onion, sliced
- 200 g feta cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place feta in a small baking dish, drizzle with 1 tbsp olive oil, and bake for 15 minutes.
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat remaining olive oil over medium heat. Sauté garlic, onions, and bell peppers until softened.
- Add zucchini and cherry tomatoes, cook for another 5 minutes.
- Combine cooked pasta with sautéed vegetables. Crumble baked feta over the mixture.
- Garnish with fresh basil, season with salt and pepper, and serve warm.
Notes
- For extra flavor, add a drizzle of balsamic glaze before serving.
- You can substitute feta with goat cheese for a different twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, sauté, combine
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg