Recipe Image
Servings:
4
Baked Feta Pasta with Cherry Tomatoes and Zucchini
Love Baked Feta Pasta? Try Chef Lorenzo Boni’s take on this trend. The large diameter and ridges of Penne make it ideal for retaining sauces on the entire surface, inside and out!
Total Time
35min
4.8
4 Ratings
Author: Barilla
Servings:
4
Ingredients
•
1/2
box
(16 oz)
(16 oz)
Penne Pasta
•
2
Tbsp
Extra-Virgin Olive Oil
, divided
•
1
Medium
Zucchini
, finely diced
•
2
cups
Rainbow Cherry Tomatoes
•
1
Lemon
•
3/4
cup
Feta Cheese
•
1
tsp
Fresh Oregano
•
8
Fresh Basil Leaves
, torn
•
4
Tbsp
Roughly Chopped
Shelled Pistachios
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C) and bring a large pot of water to a boil.
2.
Place
Zucchini (1)
,
Rainbow Cherry Tomatoes (2 cups)
, 2
Lemon Slices (1)
, and
Fresh Oregano (1 tsp)
in a baking dish.
3.
Season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Extra-Virgin Olive Oil (1 Tbsp)
. Place
Feta Cheese (3/4 cup)
right in the center, and bake for 20 minutes.
4.
Meanwhile, cook
Penne Pasta (1/2 box)
according to the package directions.
5.
One minute before the pasta is ready add ½-cup cooking water over freshly baked feta, and with a spoon smash the cheese and mix.
6.
Drain pasta, then mix well with veggies. Stir in
Fresh Basil Leaves (8)
, drizzle with remaining
Extra-Virgin Olive Oil (1 Tbsp)
, and combine well again.
7.
Top with
Shelled Pistachios (4 Tbsp)
before serving.
Nutrition Per Serving
CALORIES
416
FAT
17.8 g
PROTEIN
14.4 g
CARBS
51.6 g
