Name: Roasted Tomato Zucchini and Feta Pasta (gluten-free)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 8 ounces pasta of choice (small-shaped!); 2 large roma tomates, cut into 1 inch pieces; 1 large zucchini or 2 small, cut into small 1/2 inch pieces; 3 garlic cloves, minced or 2 smalls shallots, chopped; 8 ounce block feta cheese; 1/3 cup extra virgin olive oil; Sea salt and black pepper to taste; 1/4 cup fresh basil; Optional: freshly grated parmesan cheese and red pepper flakes

Roasted Tomato Zucchini and Feta Pasta (gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted Tomato, Zucchini, and Feta Pasta: a delicious dinner idea made with all fresh, healthy ingredients. Plus this is gluten-free, kid-friendly and ready in 30 minutes.

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Yield: Serves 4

Instructions

Preheat oven to 400 degrees F
Place the tomatoes, zucchini, garlic or shallows in 9×13 oven-safe baking dish
Drizzle the olive oil on top, and season with oregano, dried basil, salt and pepper and toss until well combined.
Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning
Bake in the preheated oven for 25 minutes, or until veggies are soft and tender (I toss a couple times during cooking). It is good if there is a lot of liquid in baking dish – the pasta will drink it up
While the tomatoes and feta are baking, cook the pasta in a pot of water according to package instructions until al dente
Drain, reserving ½ cup of the cooking liquid in case you’d like to toss it in (no worries if you forget – I often do and just add cooking broth)
Once veggies and cheese are cooked, remove from often and toss in the pasta, basil, reserved pasta water if needed and mix all together
Sprinkle parmesan cheese and red pepper flakes on top if desired and serve!

Notes

*Store in fridge for 5 days. Reheat with splash of broth or water if needed

Author: Rachel