# What to Use:
→ 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
# How to Prepare:
01 - Set the oven temperature to 400°F (200°C).
02 - In a large baking dish, combine cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with olive oil, then sprinkle with dried oregano, crushed red pepper flakes if using, salt, and pepper. Toss to coat evenly.
03 - Place the block of reduced-fat feta cheese in the center of the vegetable mixture and drizzle a small amount of olive oil over the cheese.
04 - Bake in the preheated oven for 25 to 30 minutes until vegetables are caramelized and feta is golden and softened.
05 - While roasting, cook the whole-grain pasta in salted boiling water according to package instructions. Reserve ½ cup of the pasta cooking water, then drain.
06 - Remove the baking dish from the oven and add the minced garlic to the hot vegetables and feta. Gently mash the feta and stir until the mixture becomes creamy and well combined.
07 - Add the cooked pasta and a splash of the reserved pasta water to the baking dish. Toss everything together until the pasta is evenly coated with the creamy feta and vegetable sauce.
08 - Plate immediately and garnish with fresh basil leaves before serving.
