Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 875kcal 43%
Fat 45g 69%
Saturated Fat 15g 75%
Carbohydrates 75g 25%
Fiber 8g 32%
Sugar 12g 24%
Protein 35g 70%
Cholesterol 70mg 23%
Sodium 1,200mg 50%

Percent Daily Values are based on a 2,000 calorie diet.

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Baked Feta Pasta With Vegetables

Name: Baked Feta Pasta With Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 pint grape tomatoes; 1 bunch asparagus, trimmed and chopped; 1 medium zucchini, halved lengthwise and cut in 1/4 inch slices; 1 medium yellow onion, chopped; 1 medium red bell pepper, chopped; 1 ear fresh sweet corn, kernels cut from the cob; 4 tablespoons extra-virgin olive oil, or as needed; 1 teaspoon red pepper flakes, plus more as needed; sea salt and freshly cracked black pepper to taste; 1 (16 ounce) package block feta cheese; 4 sprigs fresh thyme; 1 (16 ounce) package rigatoni pasta; ½ medium lemon; ¼ bunch fresh parsley, chopped; 1 tablespoon grated Pecorino Romano cheese, or more to taste

Prep 20m

Cook 45m

Total 1h 5m

This Baked Feta Pasta With Vegetables is bursting with flavor. Roasted tomatoes, asparagus, zucchini, onion, bell pepper, and corn, all combined with feta, thyme, and red pepper flakes for a deliciously comforting meal. Tossed with rigatoni pasta, a squeeze of lemon, and garnished with parsley and Pecorino Romano cheese.

Nutrition Facts

Baked Feta Pasta With Vegetables

Ingredients

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Nutrition Facts

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