Ingredients
Scale
- 200g pasta (penne or fusilli)
- 200g feta cheese, cubed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). Place feta cubes and cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and bake for 20 minutes.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat remaining olive oil and sauté garlic until fragrant. Add sliced peppers and cook until tender.
- Mix the baked feta and tomatoes into the skillet along with spinach; cook until spinach wilts.
- Combine the cooked pasta with the veggie and feta mixture. Toss gently to combine. Garnish with fresh basil before serving.
Notes
- You can add chili flakes for a spicy kick.
- Use gluten-free pasta for gluten intolerance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, sauté, toss
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 25mg