Ingredients
- Pasta (penne or rotini): 500g
- Olive Oil: 4 tablespoons
- Red Onion: 1 large, chopped
- Zucchini: 2 medium, diced
- Bell Peppers (red, yellow, or orange): 2, diced
- Cherry Tomatoes: 250g, halved
- Feta Cheese: 200g, crumbled
- Dried Oregano: 2 teaspoons
Instructions
- Step 1: Preheat oven to 200°C (180°C fan/ Gas Mark 6). Cook pasta according to package directions until al dente. Drain and set aside.
- Step 2: While pasta is cooking, heat olive oil in a large pan over medium heat. Add red onion and cook until softened, about 5 minutes.
- Step 3: Add zucchini and bell peppers to the pan and cook for another 5-7 minutes, until slightly tender. Stir in cherry tomatoes and oregano, and cook for 2-3 minutes more.
- Step 4: Combine the cooked pasta with the vegetable mixture in a large bowl. Gently stir to combine.
- Step 5: Transfer the pasta and vegetable mixture to a baking dish. Sprinkle crumbled feta cheese evenly over the top.
- Step 6: Bake in the preheated oven for 15-20 minutes, or until the feta 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 bake in a low oven until warmed through.
- Serve with a simple side salad and crusty bread for a complete meal.
- For extra flavor, roast the vegetables in the oven before adding them to the pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American