Fresh Zucchini Baked Feta Pasta Recipe

Introduction

This Fresh Zucchini Baked Feta Pasta is a simple yet flavorful dish perfect for a quick weeknight dinner. Combining creamy baked feta, roasted vegetables, and tender pasta creates a comforting meal everyone will love.

Ingredients

• 1 8 oz feta cheese block
• 1 16 oz box orecchiette pasta (or your favorite type of pasta)
• 3 cups cherry tomatoes
• 2 small zucchini (chopped in small bite size pieces)
• 1 red onion (diced)
• 4 cloves garlic (minced)
• 4 tbsp olive oil
• 2 tsp oregano (or Italian seasoning)
• 2 tsp salt
• Pepper for taste
• 1/2 cup pasta water (if needed)
• 3 tbsp lemon juice
• Basil (chopped for topping)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large casserole or baking dish, combine the feta block, cherry tomatoes, zucchini pieces, diced red onion, and minced garlic.
3. Step 3: Drizzle olive oil over the vegetables and feta, then sprinkle oregano, salt, and pepper. Gently stir to coat the vegetables in the seasonings and oil, keeping the feta block mostly intact in the center.
4. Step 4: Bake for 25 to 30 minutes until the tomatoes burst and the zucchini and onions are soft.
5. Step 5: While the feta and vegetables bake, cook the pasta according to the package instructions. Reserve ½ cup of pasta water before draining.
6. Step 6: Remove the baked dish from the oven and stir the feta and vegetables together until creamy.
7. Step 7: Fold the cooked pasta into the creamy feta and vegetable mixture. If it seems dry, add some reserved pasta water to loosen the sauce.
8. Step 8: Finish with a squeeze of lemon juice and sprinkle chopped basil on top before serving.

Tips & Variations

• For extra heat, add a pinch of red pepper flakes to the seasoning mix before baking.
• Swap zucchini with yellow squash or add mushrooms for added texture.
• Use gluten-free pasta if needed to accommodate dietary restrictions.
• Top with toasted pine nuts for a crunchy finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or olive oil to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Feta’s tangy, crumbly texture is key to this dish, but halloumi or ricotta can be used for a different flavor and creaminess.

Is this recipe suitable for meal prep?

Yes, this pasta keeps well for a few days and can be quickly reheated, making it a great option for meal prepping lunches or dinners.

Fresh Zucchini Baked Feta Pasta Recipe

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★★★★★

4.7 from 132 reviews

This Fresh Zucchini Baked Feta Pasta is a delightful and creamy dish combining roasted feta cheese, fresh cherry tomatoes, zucchini, and red onion baked to perfection and tossed with orecchiette pasta. The blend of garlic, oregano, olive oil, and a splash of lemon juice creates a flavorful, comforting Italian-American entrée that’s easy to prepare and perfect for a weeknight dinner.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner, Main Course
• Method: Baking
• Cuisine: American, Italian

Ingredients

Scale 1x2x3x

Cheese and Pasta

• 1 8 oz feta cheese block
• 1 16 oz box orecchiette pasta (or your favorite type of pasta)

Vegetables

• 3 cups cherry tomatoes
• 2 small zucchini (chopped in small bite size pieces)
• 1 red onion (diced)
• 4 cloves garlic (minced)

Seasonings and Oils

• 4 tbsp olive oil
• 2 tsp oregano (or Italian seasoning)
• 2 tsp salt
• pepper to taste
• 1/2 cup pasta water (if needed)
• 3 tbsp lemon juice
• basil (chopped for topping)

Instructions

1. Preheat Oven: Preheat your oven to 400°F to ensure it’s hot enough for roasting the vegetables and feta cheese evenly.
2. Prepare Baking Dish: In a casserole or large baking dish, place the block of feta cheese in the center. Around it, add the cherry tomatoes, chopped zucchini, diced red onion, and minced garlic.
3. Add Seasonings and Oil: Drizzle the olive oil over the vegetables and feta. Sprinkle oregano, red pepper flakes, salt, and pepper over the top. Stir gently around the feta block to coat the vegetables and distribute the seasonings and oil evenly.
4. Bake the Vegetables and Feta: Bake in the preheated oven for 25-30 minutes, until the tomatoes have burst, and the zucchini and onions are tender and soft.
5. Cook Pasta: While the vegetables and feta bake, cook the orecchiette pasta according to the package instructions. Before draining, reserve 1/2 cup of the pasta water and then set the cooked pasta aside.
6. Combine Pasta and Baked Mixture: Remove the baking dish from the oven. Stir the feta and roasted vegetables gently together until creamy. Fold the pasta into this creamy mixture, adding reserved pasta water as needed to loosen the sauce and achieve a silky texture.
7. Finish and Serve: Add a squeeze of fresh lemon juice over the pasta and sprinkle chopped basil on top for a fresh, aromatic finish. Serve warm and enjoy!

Notes

• Use orecchiette pasta or any pasta shape that can hold sauce well, such as penne or rigatoni.
• Reserve pasta water helps loosen and emulsify the sauce for a creamier texture.
• Feel free to add crushed red pepper flakes for added heat if desired.
• Fresh basil is best added at the end for optimal flavor and color.
• Leftovers store well refrigerated for up to 2 days and can be reheated gently on stovetop or microwave.

Keywords: Baked feta pasta, zucchini pasta, creamy pasta, roasted vegetables, Italian-American recipe, easy dinner, feta cheese recipe