Healthy Baked Feta Pasta with Vegetables

Imagine twirling forkfuls of perfectly cooked pasta, coated in a creamy, tangy feta sauce, bursting with the vibrant flavors of roasted vegetables. This isn’t just dinner; it’s a symphony of simple pleasures. This recipe reminds me of summer evenings spent in the garden, harvesting the freshest vegetables, and throwing them together for a quick, easy, and utterly satisfying meal. This Healthy Baked Feta Pasta with Vegetables is comfort food elevated, and it’s about to become your new weeknight obsession.

• Effortless to make, this pasta dish is ready in under an hour, perfect for busy weeknights.
• The combination of creamy feta, juicy vegetables, and perfectly cooked pasta creates an unforgettable taste sensation.
• Its vibrant colors and textures make it as appealing to the eye as it is to the palate.
• Customize it with your favorite vegetables and herbs for a dish that’s uniquely yours.

Ingredients for Healthy Baked Feta Pasta with Vegetables

Here’s what you’ll need to make this delicious dish:

• Feta CheeseUse a block of feta, not crumbled, for that creamy, melty core.
• Cherry TomatoesThese add a burst of sweetness and acidity that complements the feta perfectly.
• Bell PeppersChoose your favorite color or a mix for added visual appeal and a subtle sweetness.
• Red OnionOffers a sharp, pungent flavor that mellows beautifully during baking.
• ZucchiniProvides a mild, slightly sweet flavor and a tender texture.
• GarlicEssential for that aromatic, savory base.
• Olive OilUse a good quality extra virgin olive oil for the best flavor.
• Dried OreganoAdds a classic Mediterranean aroma and taste.
• Dried BasilEnhances the overall herbaceous flavor profile.
• Red Pepper FlakesOptional, but recommended for a touch of heat.
• PastaUse your favorite shape; penne, rotini, or rigatoni work especially well.
• Fresh BasilFor garnish, adding a pop of freshness and color.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Healthy Baked Feta Pasta with Vegetables

Follow these simple steps to prepare this delicious dish: Step 1: Prepare the Oven and Vegetables Preheat your oven to 400°F (200°C). Chop the bell peppers, red onion, and zucchini into bite-sized pieces. Step 2: Assemble the Baking Dish Place the block of feta in the center of a baking dish. Surround it with the cherry tomatoes, chopped bell peppers, red onion, and zucchini. Add the garlic cloves, either whole or roughly chopped. Step 3: Season and Bake Drizzle everything generously with olive oil. Sprinkle with dried oregano, dried basil, and red pepper flakes (if using). Bake for 30-35 minutes, or until the vegetables are tender and the feta is softened and slightly melted. Step 4: Cook the Pasta While the vegetables are baking, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining. Step 5: Combine and Mix Remove the baking dish from the oven. Using a fork, mash the feta and mix it with the roasted vegetables to create a creamy sauce. Add the cooked pasta to the baking dish. Step 6: Adjust and Serve Toss everything together, adding a little of the reserved pasta water if needed to achieve your desired consistency. Garnish with fresh basil and serve immediately. Enjoy your Healthy Baked Feta Pasta with Vegetables!

The Accidental Discovery of Sunshine on a Plate

It was one of those chaotic weeknights. I was staring into a fridge full of forlorn vegetables, desperately seeking inspiration. Then, a block of feta winked at me, and an idea sparked. I threw everything into a baking dish, crossed my fingers, and hoped for the best. What emerged was a revelation – a creamy, dreamy, veggie-packed pasta dish that tasted like pure joy.

Perfecting the Cooking Process

Timing is everything, darling! First, roast your medley of vibrant vegetables with the feta until they’re tender and the feta is gloriously melty. While that’s happening, get your pasta cooking to al dente perfection. Finally, combine the roasted goodness with the pasta, adding a touch of reserved pasta water to create a luscious sauce that coats every single strand. Simple, efficient, and utterly divine.

Add Your Touch

This recipe is your canvas! Feel free to swap out the vegetables based on what’s in season or what you’re craving. Add a pinch of red pepper flakes for a kick, or stir in some fresh herbs like basil or oregano for an extra layer of flavor. If you’re feeling adventurous, toss in some sun-dried tomatoes or artichoke hearts. The possibilities are endless!

Storing & Reheating

Got leftovers? Lucky you! Store yourhealthy baked feta pasta with vegetablesin an airtight container in the refrigerator for up to three days. To reheat, simply pop it in the microwave or warm it up in a skillet over medium heat. Add a splash of water or broth if it seems a bit dry.

• Don’t overcrowd the baking dish; give the vegetables space to roast properly and avoid steaming.
• Reserve some pasta water before draining; it’s liquid gold for creating a creamy, emulsified sauce.
• Taste and adjust the seasonings at the end to make sure it perfectly suits your palate.

One time, I served this to a friend who swore she hated feta. She ate two helpings! It’s that kind of dish – unexpectedly delicious and capable of converting even the staunchest skeptics.

Conclusion for Healthy Baked Feta Pasta with Vegetables

Thishealthy baked feta pasta with vegetablesis more than just a recipe; it’s a celebration of simple ingredients transformed into something extraordinary. The combination of creamy feta, tender roasted vegetables, and perfectly cooked pasta creates a symphony of flavors and textures that will tantalize your taste buds. So, gather your ingredients, preheat your oven, and get ready to experience a dish that’s both healthy and incredibly satisfying. It’s a weeknight winner and a guaranteed crowd-pleaser!

Healthy Baked Feta Pasta with Vegetables

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Pin Recipe

Creamy baked feta melts into sweet tomatoes & broccoli! This easy pasta bake is healthy comfort food with complete nutrition facts & steps.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• Whole wheat pasta (penne or rigatoni): 1 pound
• Block of feta cheese: 8 ounces
• Cherry tomatoes: 1 pint
• Broccoli florets: 1 cup
• Red onion, chopped: 1/2 medium
• Olive oil: 2 tablespoons
• Garlic, minced: 2 cloves
• Dried oregano: 1 teaspoon

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place the block of feta in the center of a baking dish.
2. Step 2: Surround the feta with cherry tomatoes, broccoli florets, and chopped red onion. Drizzle with olive oil and sprinkle with minced garlic and dried oregano.
3. Step 3: Bake in the preheated oven for 30-35 minutes, or until the tomatoes are softened and the feta is golden brown.
4. Step 4: While the vegetables and feta are baking, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
5. Step 5: Once the feta and vegetables are done, remove from the oven and mash the feta with a fork, mixing it with the roasted vegetables until a sauce forms. Add the cooked pasta to the baking dish and toss to coat, adding a little of the reserved pasta water if needed to reach desired consistency.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For best results when reheating, add a splash of water or broth to keep the pasta from drying out.
• Garnish with fresh basil leaves and a sprinkle of red pepper flakes for an extra pop of flavor and color.
• Don't overcrowd the baking dish; if needed, use two dishes to ensure the vegetables roast evenly and don't steam.

• Author: Kristin Romick
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Method: Stovetop
• Cuisine: American