# Components:
→ 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, for garnish
→ Pasta
12 - 10.5 oz whole-grain penne or fusilli
# Method:
01 - Set the oven temperature to 400°F (200°C).
02 - In a large baking dish, combine cherry tomatoes, diced zucchini, red bell pepper, and sliced red onion. Drizzle with olive oil, then season with dried oregano, crushed red pepper flakes if using, salt, and freshly ground black pepper. Toss to coat evenly.
03 - Place the feta cheese block in the center of the vegetable mixture and drizzle a little olive oil over the cheese.
04 - Roast the vegetables and feta in the preheated oven for 25 to 30 minutes, until the vegetables are caramelized and the feta is soft and slightly golden.
05 - While roasting, cook the whole-grain pasta in a pot of salted boiling water according to package directions. Reserve ½ cup of pasta cooking water before draining.
06 - Remove the baking dish from the oven and add minced garlic to the hot vegetables and feta. Gently mash the feta and mix everything to form a creamy combined sauce.
07 - Add the cooked pasta and a splash of reserved pasta water to the baking dish. Toss thoroughly until pasta is coated with the creamy feta-vegetable sauce.
08 - Plate immediately, garnishing with fresh basil leaves.
