Description
A vibrant, hearty pasta dish celebrating seasonal vegetables and tangy feta, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (e.g., penne or spaghetti)
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup feta cheese, crumbled
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the mixed vegetables with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the vegetables on a baking sheet in an even layer.
- Roast the veggies in the oven for 20-25 minutes, until tender and caramelized.
- Cook the pasta according to package instructions, then drain it and set aside.
- Combine the cooked pasta with the roasted vegetables in a large bowl.
- Stir in the crumbled feta cheese and garnish with fresh basil before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet on medium-low heat, adding olive oil if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg