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Welcome to a delightful culinary journey with our Roasted Zucchini and Feta Pasta Delight! This vibrant dish combines the fresh flavors of roasted vegetables with the creamy tang of feta cheese, creating a wholesome meal that's perfect for any occasion. Whether you're looking for a quick weeknight dinner or an impressive dish for guests, this pasta recipe is sure to satisfy. With simple ingredients and straightforward steps, you'll be able to whip up this delicious meal in no time. Join us as we explore the beauty of this dish and how to make it.

Roasted Zucchini and Feta Pasta

Embark on a flavorful journey with Roasted Zucchini and Feta Pasta Delight! This vibrant dish features fresh roasted zucchini and cherry tomatoes paired with creamy feta cheese, creating a wholesome meal perfect for any occasion. Packed with nutrients and simple to prepare, you can easily whip this up for a quick dinner or to impress guests. Discover how to bring together these delicious ingredients for a satisfying, colorful, and healthy dinner option that everyone will love.
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Ingredients
  

2 medium zucchinis, diced into bite-sized pieces

3 tablespoons olive oil, divided

Salt and pepper, to taste

12 ounces spaghetti or your pasta of choice

1 cup cherry tomatoes, halved

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional)

1 cup crumbled feta cheese

1/4 cup fresh basil leaves, torn (for garnish)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

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

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

      Roast the Vegetables: Spread the zucchini mixture on a baking sheet in a single layer. Add the halved cherry tomatoes to the sheet as well. Roast in the preheated oven for 20-25 minutes or until the zucchini is tender and slightly caramelized.

        Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.

          Combine Ingredients: In the same pot, return the drained pasta. Add the roasted zucchini and tomatoes, the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, and crushed red pepper flakes (if using). Toss everything together to combine, adding reserved pasta water a little at a time if needed for creaminess.

            Add Feta: Gently fold in the crumbled feta cheese, letting it melt slightly into the warm pasta.

              Season and Serve: Taste the pasta and adjust seasoning with more salt and pepper if necessary. Serve warm, garnished with torn fresh basil leaves.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings