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In the realm of weeknight dinners, finding a recipe that is both satisfying and simple can often feel like a daunting task. Enter the Zesty Roasted Zucchini and Feta Pasta, a delightful dish that combines the freshness of seasonal vegetables with the savory creaminess of feta cheese. This recipe is not only easy to prepare but also bursts with flavors, making it a perfect addition to your culinary repertoire.

Roasted Zucchini and Feta Pasta

Looking for a quick and delicious weeknight dinner? Try the Zesty Roasted Zucchini and Feta Pasta! This flavorful dish combines fresh zucchini, creamy feta cheese, and al dente pasta, all tossed together with a splash of lemon for a vibrant taste. Perfect for busy evenings or impressing guests, it's easy to make and packed with nutrients. With its bright flavors and healthy ingredients, it's sure to become a favorite in your culinary collection.
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Ingredients
  

2 medium zucchinis, cut into half-moons

3 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and pepper, to taste

12 ounces spaghetti or your favorite pasta

1 cup cherry tomatoes, halved

1/2 cup crumbled feta cheese

Zest of 1 lemon

2 tablespoons fresh lemon juice

1/4 cup fresh basil leaves, chopped

1/4 teaspoon freshly ground black pepper

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Zucchini: On a baking sheet, toss the sliced zucchinis with 2 tablespoons of olive oil, garlic powder, red pepper flakes, salt, and pepper until evenly coated. Spread them in a single layer.

      Roast the Zucchini: Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the zucchini is tender and slightly golden, stirring halfway through. Add the cherry tomatoes to the baking sheet for the last 5 minutes of roasting.

        Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

          Combine Ingredients: In a large bowl, mix together the roasted zucchini and tomatoes, drained pasta, crumbled feta, lemon zest, lemon juice, and the remaining 1 tablespoon of olive oil. If the mixture seems dry, add a bit of the reserved pasta water until you reach your desired sauce consistency.

            Season and Serve: Stir in the chopped basil and freshly ground black pepper. Taste and adjust the seasoning if needed. Serve warm with extra feta and basil on top, if desired.

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