Recipe Instructions:
Ingredients
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▢8 ounce block of feta cheese room temperature
▢2 cups cherry tomatoes
▢1 medium zucchini sliced into thick moons
▢1 red, orange, or yellow bell pepper chopped
▢¼ sweet onion slivered
▢⅓ cup olive oil
▢4 cloves garlic minced
▢½ teaspoon Italian seasoning
▢⅛ teaspoon red chili flakes
▢8 ounces cooked pasta with reserved pasta water
▢¼ cup fresh basil
▢salt & pepper
Instructions
Preheat oven to 425°F.
Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
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.
While the tomatoes are baking, cook pasta al dente in salted water. Drain but be sure to reserve at least 1 cup of water.
Gently stir the feta and vegetables in the baking dish.
Mix in pasta adding enough pasta water to make a creamy sauce.
Stir in fresh basil, season with salt & pepper to taste, and serve.
