Roasted Vegetable Feta Pasta
Loaded with a ton of healthy veggies, this feta pasta dish is budget-friendly, hearty, and oh-so-flavorful!
Foto: Spend With Pennies
Ingredients
- 8 ounce 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
Steps
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Preheat oven to 425°F.
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Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
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Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
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While the tomatoes are baking, cook pasta al dente in salted water. Reserve at least 1 cup of pasta water and drain well. Do not rinse.
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Gently stir the feta and vegetables in the baking dish.
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Add pasta water and stir, adding pasta water as needed to make a creamy sauce.
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Stir in fresh basil, season with salt & pepper to taste, and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| feta cheese | 8 ounce | - | - |
| cherry tomatoes | 2 cups | Rp 12.000/kg | Rp 2.400 |
| medium zucchini | 1 | - | - |
| red bell pepper | 1 | - | - |
| sweet onion | 0.25 | - | - |
| olive oil | 0.333 cup | - | - |
| garlic | 4 cloves | - | - |
| Italian seasoning | 0.5 teaspoon | - | - |
| ⅛ teaspoon red pepper flakes | - | - | - |
| rigatoni | 8 ounces | Rp 140.000/kg | Rp 112.000 |
| thinly sliced fresh basil leaves | 0.25 cup | - | - |
| salt and black pepper | - | - | - |
*Estimated market prices, may vary by region
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