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Healthy Baked Feta Pasta with Vegetables: Easy 40-Minute Dinner

Healthy Baked Feta Pasta with Vegetables in a baking dish
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This healthy baked feta pasta with vegetables features roasted cherry tomatoes, zucchini, sweet onion, and garlic tossed with creamy baked feta and pasta. Finished with fresh basil and Parmesan, it’s an easy, flavorful, and satisfying dish perfect for weeknights.

Ingredients

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  • Kosher salt
  • Freshly ground black pepper
  • 2 pints cherry tomatoes
  • 4 garlic cloves, finely minced
  • 1/2 sweet onion, diced into 1/4-inch pieces
  • 1/2 cup olive oil
  • 1/4 tablespoon crushed red pepper flakes
  • 1 block feta cheese (7–8 ounces), drained
  • 1/2 tablespoon garlic powder
  • 1 zucchini, sliced into 1/2-inch half-moons
  • 1 pound pasta (rigatoni or penne)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil, thinly sliced or torn

Instructions

1. Preheat oven to 400°F. In a 3-quart baking dish, toss together cherry tomatoes, zucchini, onion, and garlic with olive oil until well coated. Season with garlic powder, crushed red pepper flakes, salt, and black pepper.

2. Place the block of feta cheese in the center of the vegetable mixture and season lightly with salt and pepper. Bake for 30 minutes, until tomatoes burst and feta softens. Increase oven temperature to 450°F and bake an additional 10 minutes, until feta is golden.

3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente, about 10–12 minutes. Reserve 1/2 cup of pasta water before draining.

4. Remove the baking dish from the oven and use the back of a fork to smash the feta, mixing it with the roasted vegetables to create a creamy sauce.

5. Add the drained pasta to the baking dish and toss to coat evenly. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce to your desired consistency.

6. Garnish with fresh basil and grated Parmesan cheese. Serve warm and enjoy.

Notes

For extra vegetables, add spinach or bell peppers before baking.

Use whole wheat or gluten-free pasta if preferred.

Estimated nutrition for the whole recipe: 2300–2500 calories, 70–80g protein, 180–200g fat, and 200–220g carbohydrates.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookingwithramsay.com/healthy-baked-feta-pasta-with-vegetables/