Ingredients
Scale
- 8 oz (225 g) of whole wheat pasta
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 200 g feta cheese, cubed
- 3 tbsp olive oil
- 2 garlic cloves, minced
- Fresh basil and oregano, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place feta cubes on a baking sheet, drizzle with 1 tablespoon olive oil, and bake for 15 minutes until golden.
- Meanwhile, cook pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat remaining olive oil over medium heat. Add garlic and sliced vegetables, sauté until tender.
- Add cooked pasta to the skillet, stir in baked feta, and toss to combine. Season with salt, pepper, and herbs.
- Serve hot, garnished with fresh basil and a drizzle of olive oil.
Notes
- Adjust the vegetable mix to your preference. For extra flavor, sprinkle red pepper flakes or add slices of olives.
- For a vegan version, substitute feta with marinated tofu.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake and sauté
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 35 mg