Ingredients
Scale
- Pasta (penne, fusilli, or similar) 500g
- Olive oil 3 tablespoons
- Red onion 1 large, chopped
- Zucchini 2 medium, diced
- Red bell pepper 1 large, diced
- Yellow bell pepper 1 large, diced
- Cherry tomatoes 250g, halved
- Feta cheese 200g, crumbled
Instructions
- Step 1: Preheat oven to 200°C (180°C fan/Gas Mark 6). Cook the pasta according to package directions until al dente. Drain and set aside.
- Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped red onion and cook until softened, about 5 minutes.
- Step 3: Add the diced zucchini and bell peppers to the skillet. Cook for another 8-10 minutes, or until the vegetables are tender-crisp.
- Step 4: Stir in the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften.
- Step 5: Combine the cooked pasta with the vegetables in a large bowl. Gently stir to combine.
- Step 6: Transfer the pasta mixture to a baking dish. Sprinkle the crumbled feta cheese evenly over the top. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and lightly golden. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or larger portions in the oven until warmed through.
- Serve with a sprinkle of fresh basil and a side salad for a complete and vibrant meal.
- For extra flavor, roast the vegetables in the oven instead of sautéing them in a skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American