# 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, to taste
11 - Freshly ground black pepper, to taste
12 - Fresh basil leaves, for garnish
→ Pasta
13 - 10.5 oz whole-grain penne or fusilli
# How to Make It:
01 - Set the oven to 400°F (200°C) to prepare for roasting.
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, optional crushed red pepper flakes, salt, and freshly ground black pepper. Toss until evenly coated.
03 - Place the block of reduced-fat feta in the center of the vegetable mixture and drizzle a small amount of olive oil over it.
04 - Roast in the preheated oven for 25 to 30 minutes until the vegetables are caramelized and the feta is golden and soft.
05 - While roasting, cook whole-grain pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup of the pasta cooking water before draining.
06 - Remove the baking dish from the oven and add minced garlic to the hot vegetables and feta. Gently mash the feta and mix until creamy and well combined.
07 - Add the drained pasta and a splash of reserved pasta water to the baking dish, tossing until the pasta is evenly coated in the creamy feta-vegetable sauce.
08 - Serve immediately, garnished with fresh basil leaves for aromatic finish.
