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In the realm of culinary delights, few dishes can rival the vibrancy and freshness of Zesty Roasted Zucchini and Feta Pasta. This recipe brings together the wholesome flavors of seasonal vegetables, aromatic herbs, and the creamy saltiness of feta cheese, creating a meal that is not only visually appealing but also bursting with flavor. Whether you are seeking a quick weeknight dinner or a show-stopping option for your next festive gathering, this dish fits the bill perfectly.

Roasted Zucchini and Feta Pasta

Discover the vibrant flavors of Zesty Roasted Zucchini and Feta Pasta, a delightful dish perfect for any occasion. This easy-to-make recipe combines roasted zucchini, sweet cherry tomatoes, and creamy feta, creating a flavor-packed meal that's both nutritious and satisfying. With fresh herbs and a hint of lemon, every bite is a burst of freshness. Ideal for weeknight dinners or impressing guests, this pasta is sure to be a new favorite in your kitchen.
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Ingredients
  

8 oz (225 g) spaghetti or your favorite pasta

2 medium zucchinis, sliced into half-moons

1 cup cherry tomatoes, halved

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt, divided (plus more for pasta water)

1/2 teaspoon black pepper

4 oz (115 g) feta cheese, crumbled

1/4 cup fresh basil, chopped

Zest of 1 lemon

Juice of 1/2 lemon

Chili flakes (optional, for added heat)

Instructions
 

Preheat the Oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for roasting.

    Prepare the Vegetables: In a large mixing bowl, combine the sliced zucchinis and halved cherry tomatoes. Drizzle with olive oil, then sprinkle in 1/2 teaspoon of salt, black pepper, minced garlic, and dried oregano. Toss everything together until the vegetables are thoroughly coated in the seasoning.

      Roast the Vegetables: Spread the seasoned zucchini and tomato mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the zucchinis are tender and slightly caramelized. Be sure to stir the vegetables halfway through to ensure even roasting.

        Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta in a colander.

          Combine Ingredients: In a large serving bowl, mix together the cooked spaghetti and the roasted vegetables. Add the crumbled feta, lemon zest, lemon juice, and chopped basil. If the mixture appears too dry, gradually add some of the reserved pasta water until it reaches your desired consistency.

            Season and Serve: Taste the pasta and adjust the seasoning, adding the remaining salt as needed. For an extra kick, sprinkle in chili flakes if you like it spicy. Serve warm, garnished with additional crumbled feta and fresh basil on top.

              Enjoy: Indulge in this vibrant dish that brings together the flavors of summer, making it perfect for a quick weeknight dinner or a celebratory feast!

                Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings