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healthy baked feta pasta recipe 772795816 q1

Low Calorie Baked Feta Pasta with Tomatoes and Zucchini

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This healthy baked feta pasta recipe features roasted veggies and whole wheat pasta for a flavorful, low-calorie dinner you’ll love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Dinner, lunch, Main Course
Cuisine: Greek, Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 12 oz (340 g) whole wheat penne or rotini
  • 8 oz (225 g) block feta cheese
  • 2 cups (480 ml) cherry tomatoes
  • 1 zucchini chopped
  • 1 red bell pepper sliced
  • 1/2 red onion sliced
  • 3 cloves garlic
  • 2 tbsp (30 ml) extra virgin olive oil Napa Valley olive oil preferred
  • 1 tsp (5 ml) dried oregano
  • 1/2 tsp black pepper
  • 1/4 cup (60 ml) fresh basil chopped
  • 1/2 cup (120 ml) reserved pasta water

Method
 

  1. Set the oven to 400°F and allow it to preheat.
  2. Arrange the tomatoes, zucchini, bell pepper, and onion in a baking dish.
  3. Position the feta in the middle of the vegetables and pour olive oil over the top.
  4. Season with oregano and black pepper, then incorporate the garlic cloves.
  5. Roast for 30 to 35 minutes until the vegetables are tender and the feta turns golden brown.
  6. Boil the pasta until it reaches an al dente texture, setting aside 1/2 cup of the cooking water.
  7. Crush the feta and vegetables together until they combine into a sauce.
  8. Combine the pasta with the sauce and toss thoroughly, adding the reserved water to adjust consistency.
  9. Mix in the fresh basil and serve the dish while warm.

Notes

Ingredient Swap: I love using whole wheat pasta for the extra fiber, but I have found that chickpea pasta works just as well if you want to keep it gluten-free.
Just make sure to