Summer's best bounty tossed into an easy pasta dinner. This Baked Feta Pasta is loaded with summer vegetables and little else. So simple to make on a busy weeknight.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Dinner
Cuisine: American
Keyword: Baked Feta, baked pasta, Feta Pasta, Vegetable Pasta
Servings: 6
Calories: 507kcal
Author: Kellie
Cost: $8
Equipment
1 baking dish
Ingredients
2pintscherry or grape tomatoes
1zucchinisliced
1/2sweet onionchopped
4garlic cloves
1/2cupolive oil
1/2tablespoongarlic powder
1/4tablespooncrushed red pepper flakes
Kosher salt and fresh black pepper
1block feta cheesedrained
1poundpasta
1/4cupfresh basil leaves
1/4cupgrated parmesan
Instructions
Preheat oven to 400 degrees.
Toss the tomatoes, zucchini, onion and garlic with the olive oil in a 3 quart baking dish. Sprinkle with the garlic powder, red pepper, salt and black pepper.
Arrange the set in the center of the tomatoes and season with salt and pepper.
Bake the feta until the tomatoes have burst and the feta has softened, approximately 30 minutes.
Increase the temperature to 450˚F and bake for an additional 10 minutes until the feta is golden brown.
While the feta bakes, bring a large pot of salted water to a boil over medium high heat.
Add the pasta and cook until al dente, approximately 10-12 minutes. Reserve 1/2 cup the cooking liquid and then drain the pasta.
Remove the feta from the oven and smash the feta with the back of a fork until a smooth, creamy consistency.
Add the pasta and toss until evenly coated. If the sauce seems too thick, stir in the pasta water 1 tablespoon at a time until the desired consistence.
Top with chopped basil leaves and parmesan.
Serve immediately.
Notes
Baked Feta Pasta is best served soon after cooking. Leftovers can be stored in an airtight container in the refrigerator and reheated in the microwave.