Baked Feta Pasta Lighter (Print View)

Wholesome baked feta combined with roasted vegetables and whole-grain pasta for a vibrant Mediterranean meal.

# 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

# Directions:

01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - In a large baking dish, combine cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with olive oil and season with oregano, crushed red pepper flakes if desired, salt, and pepper. Toss to coat evenly.
03 - Place the block of feta cheese in the center of the vegetable mixture and drizzle a small amount of olive oil over the top.
04 - Roast in the preheated oven for 25 to 30 minutes until vegetables are caramelized and feta is soft and golden.
05 - While roasting, cook the whole-grain pasta in a large pot of salted boiling water according to package directions. Reserve ½ cup of pasta water before draining.
06 - Remove the baking dish from the oven, add minced garlic to the hot mixture, then gently mash the feta and stir until creamy and well blended.
07 - Add the cooked pasta and a splash of reserved pasta water to the baking dish. Toss to coat the pasta thoroughly in the creamy feta and vegetable sauce.
08 - Plate immediately and garnish with fresh basil leaves.

# Expert Advice:

01 -
  • It's foolproof—everything roasts together while you cook pasta, no juggling multiple pans.
  • The roasted vegetables add natural sweetness and texture that makes each bite interesting.
  • It's lighter than creamy pasta dishes but still feels indulgent and satisfying.
02 -
  • Don't skip reserving pasta water—that starch is what transforms everything into a cohesive, creamy dish instead of separated components.
  • Add the garlic after roasting, not before, so it stays bright and doesn't turn bitter or overpower the dish.
  • If your feta seems stubborn to mash, an extra minute in the oven softens it perfectly.
03 -
  • If your baking dish edges look dry, add a splash of water or olive oil—the feta needs some moisture to become creamy.
  • Don't overcrowd the dish; vegetables need space to caramelize, not steam together.
  • Taste before serving and adjust salt—feta is already salty, but the pasta water and fresh vegetables might need a gentle boost.
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