Healthy Baked Feta Pasta with fresh vegetables creates a vibrant summer pasta perfect for an easy light dinner.

Scale

8 oz pasta (penne, rigatoni, or rotini)

1 block feta cheese (7–8 oz)

2 cups cherry tomatoes

1 zucchini, sliced

1 small onion, chopped

1 bell pepper, chopped

3 cloves garlic

1/4 cup olive oil

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Salt and black pepper to taste

Fresh basil or parsley

Parmesan cheese (optional)

1. Preheat oven to 400°F (200°C).

2. Add tomatoes, zucchini, onion, bell pepper, and garlic to a baking dish.

3. Drizzle olive oil and season with garlic powder, red pepper flakes, salt, and pepper. Toss well.

4. Place feta block in the center of the dish.

5. Bake for 30–35 minutes until vegetables are soft and feta is golden.

6. Cook pasta according to package directions and reserve 1/2 cup pasta water.

7. Mash feta and roasted vegetables to create a creamy sauce.

8. Add cooked pasta and mix well. Add reserved pasta water if needed.

9. Garnish with basil, parsley, or Parmesan before serving.

Use whole wheat pasta for added fiber.

Add spinach or grilled chicken for variation.

Store leftovers in an airtight container up to 3 days.

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