# 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
# How To Make It:
01 - Preheat the oven to 400°F (200°C).
02 - In a large baking dish, combine the cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with olive oil, sprinkle with dried oregano, crushed red pepper flakes if using, salt, and black pepper. Toss well to coat evenly.
03 - Place the block of feta cheese in the center of the vegetables and drizzle with a little olive oil.
04 - Roast in the preheated oven for 25 to 30 minutes until vegetables are caramelized and the feta cheese is golden and soft.
05 - While roasting, cook the whole-grain pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup of pasta cooking water, then drain the pasta.
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 everything together until creamy and combined.
07 - Add the cooked pasta and a splash of the reserved pasta water to the baking dish. Toss until pasta is fully coated with the creamy feta and vegetable sauce.
08 - Serve immediately garnished with fresh basil leaves.
