# What You'll 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 tablespoons extra-virgin olive oil
08 - 1 teaspoon dried oregano
09 - ½ teaspoon 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 - Heat the oven to 400°F.
02 - In a large baking dish, combine halved cherry tomatoes, diced zucchini, diced red bell pepper, and sliced red onion. Drizzle with olive oil, sprinkle with dried oregano, crushed red pepper flakes if using, salt, and pepper. Toss gently to coat all vegetables evenly.
03 - Place the feta cheese block in the center of the vegetable mixture. Drizzle a small amount of olive oil over the feta.
04 - Bake in the preheated oven for 25 to 30 minutes until vegetables are tender and caramelized, and feta is softened and golden.
05 - While roasting, cook whole-grain pasta in salted boiling water following package directions. Reserve ½ cup pasta water before draining.
06 - Remove the baking dish from the oven. Add minced garlic to the hot feta and vegetables. Mash the feta gently and stir to create a creamy sauce.
07 - Add cooked pasta and a splash of reserved pasta water to the baking dish. Toss everything together until pasta is fully coated in the creamy feta-vegetable sauce.
08 - Serve immediately, garnished with fresh basil leaves.
