Baked Feta Pasta Light (Printable)

A vibrant twist featuring creamy baked feta, roasted vegetables, and hearty whole-grain pasta for a nutritious meal.

# What You Need:

→ 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

# Steps:

01 - Preheat the oven to 400°F (200°C).
02 - Combine cherry tomatoes, zucchini, red bell pepper, and red onion in a large baking dish. Drizzle with olive oil, sprinkle with oregano, crushed red pepper flakes if using, salt, and pepper. Toss to coat evenly.
03 - Place the feta block in the center of the vegetable mixture and drizzle a little olive oil over the top.
04 - Roast in the preheated oven for 25 to 30 minutes, until the vegetables are caramelized and the feta is soft and golden.
05 - Meanwhile, cook the whole-grain pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup of pasta water before draining.
06 - Remove the baking dish from the oven and add the minced garlic to the hot vegetables and feta. Gently mash the feta and mix everything together until creamy and well combined.
07 - Add the cooked pasta and a splash of reserved pasta water to the baking dish. Toss until the pasta is evenly coated with the creamy feta and vegetable sauce.
08 - Serve immediately, garnished with fresh basil leaves.

# Expert Tips:

01 -
  • One baking dish means minimal cleanup, which is my favorite kind of cooking on busy weeknights.
  • The feta melts into the roasted vegetables to create a naturally creamy sauce without any heavy cream.
  • Whole-grain pasta keeps you satisfied longer, and the roasted veggies add a sweetness that makes this feel indulgent without being heavy.
02 -
  • Reserve your pasta water before you drain—it's the ingredient that transforms this from separate pasta and vegetables into something that feels like an actual sauce.
  • Don't skip the fresh garlic at the end; it adds a brightness that makes the whole dish taste alive instead of flat.
03 -
  • Don't stir the vegetables too much while they're roasting; let them sit so one side gets golden and caramelized instead of just steamed.
  • If your feta seems dry when you mash it, add a splash of olive oil or a bit more pasta water—it should be creamy enough to coat the pasta.
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