Baked Feta Pasta Veggies (Printable view)

Wholesome blend of roasted veggies, baked feta, and whole-grain pasta with fresh basil and Mediterranean flavors.

# 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, to serve

→ Pasta

12 - 10.5 oz whole-grain penne or fusilli

# How To Make:

01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - In a large baking dish, combine cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with olive oil and season with oregano, red pepper flakes if using, salt, and black pepper. Toss well to coat.
03 - Place the block of reduced-fat feta cheese in the center of the vegetable mixture and drizzle a little olive oil over the cheese.
04 - Roast in the preheated oven for 25 to 30 minutes until the vegetables are caramelized and the feta is soft and golden.
05 - Simultaneously, cook whole-grain pasta in a large pot of salted boiling water according to package directions. Reserve ½ cup of pasta water, then drain pasta.
06 - Remove baking dish from oven, add minced garlic, and gently mash feta into the roasted vegetables until creamy and combined.
07 - Add cooked pasta and a splash of reserved pasta water to the baking dish. Toss thoroughly to coat pasta with the creamy feta and vegetable mixture.
08 - Plate immediately and garnish with fresh basil leaves.

# Expert Advice:

01 -
  • The feta melts into a silky sauce without any cream or butter, so it tastes indulgent but actually feels light.
  • You roast everything in one dish, which means minimal cleanup and maximum caramelized vegetable flavor.
  • It comes together in 40 minutes, perfect for weeknights when you want real food, not shortcuts.
02 -
  • The feta will look barely soft when you take it out, but it continues to soften from the residual heat of the hot vegetables—don't overbake it or it becomes grainy and splits.
  • Pasta water is your secret weapon here, not an afterthought; the starch is what helps create that silky, cohesive sauce instead of just melted cheese mixed with pasta.
  • Taste before serving and adjust salt carefully, since both the feta and pasta water already bring saltiness to the party.
03 -
  • If your feta block is very salty, soak it briefly in cold water before roasting—it mellows out and doesn't overpower the delicate vegetables.
  • Don't walk away while it's roasting; the moment between perfectly caramelized and slightly burnt vegetables is about five minutes, so check it around the 20-minute mark.
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