Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 200g feta cheese
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp balsamic vinegar
- Fresh basil leaves, for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place feta cheese on a baking sheet and bake for 15 minutes until slightly browned.
- Cook the fusilli pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add cherry tomatoes and zucchini, cook for 5-7 minutes until vegetables are tender.
- Stir in balsamic vinegar and cooked pasta. Mix well.
- Remove baked feta from oven, crumble over the pasta mixture, and toss gently.
- Garnish with fresh basil leaves, season with salt and pepper, and serve warm.
Notes
- You can substitute feta with vegan cheese for a vegan version.
- Adjust vegetables according to seasonality or preference.
- Serves best when freshly made but leftovers can be stored refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, Sautéing, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 25 mg