Roasted Vegetable Feta Pasta

• servings: 4 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

8 ounce feta cheese (room temperature, 1 block)

2 cups cherry tomatoes (or grape tomatoes)

1 medium zucchini (sliced into thick moons)

1 red bell pepper (chopped)

¼ sweet onion (thinly sliced)

⅓ cup olive oil

4 cloves garlic (minced)

½ teaspoon Italian seasoning

⅛ teaspoon red pepper flakes

8 ounces rigatoni (or medium pasta, reserve 1 cup pasta water)

¼ cup thinly sliced fresh basil leaves

salt and black pepper

Directions

Preheat oven to 425°F.

Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.

Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.

While the tomatoes are baking, cook pasta al dente in salted water. Reserve at least 1 cup of pasta water and drain well. Do not rinse.

Gently stir the feta and vegetables in the baking dish.

Add pasta water and stir, adding pasta water as needed to make a creamy sauce.

Stir in fresh basil, season with salt & pepper to taste, and serve.

Notes

Add diced 1 lb chicken, cut and cooked

Add a drizzle of balsamic vinegar

Nutrition

• Serving Size: 1.5 cups
• Calories: 440 kcal
• Total Fat: 31 g
• Saturated Fat: 11 g
• Cholesterol: 50 mg
• Sodium: 650 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 13 g