Ingredients
Scale
- 8 oz (225 g) pasta (penne or spaghetti)
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1 zucchini, sliced
- 200 g feta cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C). Place feta cheese on a baking sheet and bake for 15 minutes or until golden.
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes and zucchini, cook for 3-4 minutes until tender.
- Stir in spinach and cooked pasta, mix well.
- Crumble baked feta over the pasta and toss gently to combine.
- Season with oregano, salt, and pepper. Garnish with fresh basil and serve hot.
Notes
- You can add roasted red peppers for extra flavor.
- Use dairy-free feta for vegan version.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Bake, Sauté, Toss
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 250 g)
- Calories: 430 Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 25 mg