# 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 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, to serve
→ Pasta
12 - 10.5 oz whole-grain penne or fusilli
# Directions:
01 - Heat the oven to 400°F.
02 - In a large baking dish, combine cherry tomatoes, diced zucchini, diced red bell pepper, and sliced red onion. Drizzle with olive oil, sprinkle oregano, red pepper flakes if using, salt, and black pepper. Toss to coat evenly.
03 - Place the feta block in the center of the vegetables and drizzle a little olive oil over the cheese.
04 - Bake for 25 to 30 minutes until vegetables are caramelized and feta is golden and soft.
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, then drain.
06 - Remove the baking dish from the oven, add minced garlic to the hot vegetables and feta, then gently mash the feta and mix until creamy and well combined.
07 - Add cooked pasta and a splash of reserved pasta water to the baking dish. Toss until pasta is evenly coated with the creamy feta and vegetable sauce.
08 - Serve immediately, garnished with fresh basil leaves.
