Roasted Vegetable Feta Pasta

Packed with nutritious vegetables, this feta pasta dish is not only budget-friendly but also hearty and bursting with flavor!

Ingredients

• 8 ounces feta cheese, room temperature (1 block)
• 2 cups cherry tomatoes or grape tomatoes
• 1 medium zucchini, sliced into thick moons
• 1 red bell pepper, chopped
• ¼ sweet onion, thinly sliced
• ⅓ cup olive oil
• 4 cloves garlic, minced
• ½ teaspoon Italian seasoning
• ⅛ teaspoon red pepper flakes
• 8 ounces rigatoni or medium pasta (reserve 1 cup pasta water)
• ¼ cup thinly sliced fresh basil leaves
• salt and black pepper

Directions

1. Preheat the oven to 425°F.
2. In a 9x13 baking dish, combine the vegetables with olive oil, garlic, and seasonings. Place the block of feta cheese in the center of the veggies.
3. Roast the mixture for 15 minutes. Then, stir the vegetables and continue roasting for an additional 10-15 minutes, or until the vegetables are tender. Broil for 2-3 minutes to lightly brown the cheese.
4. While the vegetables are roasting, cook the pasta in salted water until al dente. Reserve at least 1 cup of the pasta water, then drain the pasta without rinsing.
5. Carefully mix the feta and vegetables in the baking dish.
6. Add the reserved pasta water and stir, incorporating more as needed to achieve a creamy sauce.
7. Fold in the fresh basil, adjust seasoning with salt and pepper to taste, and serve.