Baked Feta Pasta with Cherry Tomatoes and Zucchini

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 box
(16 oz)

Penne Pasta

2 Tbsp

Extra-Virgin Olive Oil , divided

1

Medium Zucchini , finely diced

2 cups

Rainbow Cherry Tomatoes

1

Lemon

sliced 1/8-inch thick

3/4 cup

Feta Cheese

1/2 Tbsp

Fresh Oregano

8

Fresh Basil Leaves , torn

1/4 cup

Roughly Chopped Shelled Pistachios

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Preheat oven to 400 degrees F (200 degrees C) and bring a large pot of water to a boil.

Step 2

Place Zucchini (1) , Rainbow Cherry Tomatoes (2 cups) , 2 Lemon Slices (1) , and Fresh Oregano (1/2 Tbsp) in a baking dish.

Step 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.

Step 4

Meanwhile, cook Penne Pasta (1/2 box) according to the package directions.

Step 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.

Step 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.

Step 7

Top with Shelled Pistachios (1/4 cup) before serving.