Ingredients
Scale
- 8 oz whole wheat pasta
- 1 cup cherry tomatoes, halved
- 1 zucchini, spiralized
- 1 red bell pepper, sliced
- 200g feta cheese, cubed
- 2 tbsp olive oil
- 1 clove garlic, minced
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place feta cubes on a baking sheet, drizzle with 1 tbsp olive oil and bake for 15 minutes until golden.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- In a large pan, heat remaining olive oil over medium heat. Sauté garlic until fragrant, then add cherry tomatoes and bell peppers. Cook until vegetables are tender.
- Add cooked pasta to the pan with vegetables, toss to combine.
- Gently fold in baked feta and chopped basil. Season with salt and pepper.
- Serve warm, garnished with extra basil leaves.
Notes
- Feel free to add other seasonal vegetables like spinach or mushrooms.
- To make this vegan, substitute feta with vegan cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Boiling, roasting, sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 25mg