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As summer approaches and gardens flourish, there's no better time to embrace the vibrant flavors of the season with a deliciously fresh dish. Our Zesty Roasted Zucchini and Feta Pasta is a celebration of summer produce, bringing together tender roasted zucchini, juicy cherry tomatoes, and creamy feta cheese. Tossed with perfectly cooked pasta, this dish offers a delightful medley of textures and flavors, making it an ideal choice for light lunches or family dinners.

Roasted Zucchini and Feta Pasta

Celebrate summer with our Zesty Roasted Zucchini and Feta Pasta, a vibrant dish that highlights fresh ingredients like tender zucchini, sweet cherry tomatoes, and creamy feta. Perfect for light lunches or family dinners, this easy recipe merges delightful textures and flavors, showcasing zucchini's versatility. With hints of lemon and fresh herbs, it’s a refreshing and nutritious meal that captures the essence of the season. Ideal for cooks of all levels!
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Ingredients
  

2 medium zucchinis, diced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper, to taste

8 ounces pasta (farfalle or penne work well)

1 cup cherry tomatoes, halved

1 cup feta cheese, crumbled

1/4 cup fresh basil, chopped

Zest of 1 lemon

2 tablespoons lemon juice

Red pepper flakes (optional, for heat)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Zucchini: In a large mixing bowl, toss the diced zucchinis with 2 tablespoons of olive oil, garlic powder, dried oregano, salt, and pepper until evenly coated.

      Roast the Zucchini: Spread the seasoned zucchinis on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the zucchinis are tender and beginning to brown, stirring halfway through.

        Cook the Pasta: While the zucchini is roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

          Sauté Cherry Tomatoes: In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the halved cherry tomatoes for about 4-5 minutes or until they begin to soften.

            Combine Ingredients: Once the zucchini is roasted, add it to the skillet with the sautéed tomatoes. Stir in the cooked pasta, crumbled feta cheese, lemon zest, lemon juice, and half of the fresh basil. Mix well to combine, adding a bit of the reserved pasta cooking water to create a light sauce.

              Season and Serve: Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if using. Serve hot, garnished with the remaining basil and a drizzle of olive oil if desired.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4