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Baked Feta Pasta with Vegetables

Baked Feta Pasta with Vegetables for a Healthy Delight

Baked Feta Pasta with Vegetables is a delicious and nutritious dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Medley
  • 2 cups Cherry Tomatoes Substitute with grape tomatoes or any sweet variety
  • 1 medium Zucchini Yellow squash or eggplant can work as substitutes
  • 1 medium Red Bell Pepper Any color bell pepper can be used
  • 1 medium Red Onion Yellow onion or shallots are good substitutes
  • 3 cloves Garlic Fresh is best for taste
For the Base
  • 8 oz High Protein/Fiber Pasta Whole wheat or lentil-based pasta is recommended
  • 8 oz Full Fat Feta Cheese Avoid low-fat versions
  • 1 cup Chicken or Vegetable Broth Can be omitted for a less liquid dish
For Flavoring
  • 2 tbsp Olive Oil Can substitute with broth for lower fat
  • 1 tbsp Italian Seasoning Use individual dried herbs if preferred
  • to taste Black Pepper
  • to taste Salt Adjust for feta's natural saltiness
  • to taste Crushed Red Pepper Flakes Adjust according to spiciness preference
To Garnish
  • 1 bunch Basil Leaves Optional but highly recommended for presentation

Equipment

  • Baking Dish
  • pot

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and position the oven rack to the middle.
  2. In a baking dish, combine cherry tomatoes, zucchini, red bell pepper, red onion, and minced garlic. Drizzle with olive oil and sprinkle with Italian seasoning. Toss to coat evenly.
  3. Place the feta cheese in the center of the vegetable medley and pour chicken or vegetable broth around it.
  4. Bake uncovered for 40-50 minutes until tomatoes burst and feta is melted and slightly brown.
  5. Cook the pasta according to package directions in boiling salted water. Once al dente, drain and set aside.
  6. Stir the roasted vegetables and melted feta together to create a creamy sauce, then fold in the drained pasta.
  7. Serve immediately, garnishing each bowl with torn basil leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

This dish is easy to customize with different vegetables. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.

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