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–+ servings
A large white casserole dish is filled with baked pasta.
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5 from 1 vote

Summer Vegetable Baked Feta Pasta Recipe

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 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Kellie
Cost: $8

Equipment

  • 1 baking dish

Ingredients

  • 2 pints cherry or grape tomatoes
  • 1 zucchini sliced
  • 1/2 sweet onion chopped
  • 4 garlic cloves
  • 1/2 cup olive oil
  • 1/2 tablespoon garlic powder
  • 1/4 tablespoon crushed red pepper flakes
  • Kosher salt and fresh black pepper
  • 1 block feta cheese drained
  • 1 pound pasta
  • 1/4 cup fresh basil leaves
  • 1/4 cup grated 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.

Nutrition

Calories: 507kcal | Carbohydrates: 68g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 4mg | Sodium: 108mg | Potassium: 664mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1025IU | Vitamin C: 44mg | Calcium: 89mg | Iron: 3mg