Baked Feta Pasta Veggies (Print Version)

A wholesome blend of roasted vegetables with creamy baked feta and whole-grain pasta.

# What You Need:

→ Dairy

01 - 7 oz reduced-fat feta cheese block

→ Vegetables

02 - 14 oz cherry tomatoes, halved
03 - 1 medium zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 small red onion, sliced
06 - 2 cloves garlic, minced
07 - 2 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - ½ tsp crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish

→ Pasta

12 - 10.5 oz whole-grain penne or fusilli

# How To Make:

01 - Set the oven to 400°F to prepare for roasting.
02 - Combine cherry tomatoes, zucchini, red bell pepper, and red onion in a large baking dish. Drizzle with olive oil and sprinkle with oregano, red pepper flakes (if using), salt, and pepper. Toss thoroughly to evenly coat.
03 - Place the block of reduced-fat feta cheese in the center of the vegetable mixture and drizzle a small amount of olive oil over the cheese.
04 - Roast in the preheated oven for 25 to 30 minutes until vegetables are caramelized and feta is soft and golden.
05 - Meanwhile, cook whole-grain pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup pasta water before draining.
06 - Remove baking dish from oven, add minced garlic to the hot vegetables and feta. Gently mash the feta and mix until creamy and well combined with the vegetables.
07 - Add cooked pasta and a splash of reserved pasta water to the baking dish. Toss thoroughly until pasta is coated with the creamy feta-vegetable sauce.
08 - Serve immediately, garnished with fresh basil leaves for brightness.

# Expert Advice:

01 -
  • The feta gets creamy and luxurious without overwhelming your digestion or your conscience.
  • Roasted vegetables turn golden and sweet, making you forget you're eating something wholesome.
  • It comes together in 40 minutes, making weeknight dinners feel effortlessly composed.
02 -
  • Don't drain your pasta too early or let it sit; it needs to go directly into the hot feta mixture so it absorbs all those flavors.
  • If your sauce looks thick once the pasta is in, add reserved pasta water gradually—you want it creamy, not sticky.
  • Roasting vegetables longer (until edges brown) deepens their flavor and prevents the dish from tasting watery or steamed.
03 -
  • If you want protein, toss in a can of drained chickpeas before roasting—they crisp up beautifully and no one notices you've made it a complete meal.
  • Swap vegetables by season: eggplant and spinach in late summer, asparagus in spring, roasted Brussels sprouts when it gets cold.
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