# 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, for garnish
→ Pasta
12 - 10.5 oz whole-grain penne or fusilli
# Directions:
01 - Set the oven temperature to 400°F (200°C) to prepare for roasting.
02 - In a large baking dish, toss cherry tomatoes, zucchini, red bell pepper, and red onion with olive oil, oregano, red pepper flakes if used, salt, and pepper until evenly coated.
03 - Place the feta block in the center of the vegetables and drizzle with a small amount of olive oil.
04 - Roast in the oven for 25 to 30 minutes until vegetables are caramelized and the feta is soft and golden.
05 - While roasting, cook the whole-grain pasta in boiling salted water according to package directions. Reserve ½ cup of pasta water and drain.
06 - Remove the baking dish from the oven, add minced garlic to the hot mixture, then gently mash the feta and stir until creamy and well combined.
07 - Add the cooked pasta and a splash of reserved pasta water to the dish. Toss everything together to coat the pasta evenly in the creamy feta-vegetable sauce.
08 - Plate immediately, garnished with fresh basil leaves.
