Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne or spaghetti)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 2 cups fresh spinach
- 3/4 cup crumbled feta cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Place feta cheese on a baking sheet and bake for 10-12 minutes until slightly golden.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; cook until fragrant.
- Add cherry tomatoes and zucchini; sauté for 5 minutes until tender.
- Stir in spinach and cook until wilted.
- Mix the cooked pasta into the skillet with vegetables. Crumble baked feta on top and gently toss to combine.
- Season with salt and pepper. Garnish with fresh basil before serving.
Notes
- For extra flavor, drizzle with balsamic glaze before serving.
- You can substitute feta with vegan cheese for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop, Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 35mg