Baked Feta Pasta with Lemon & Spring Veggies
Creamy baked feta melts into a silky lemony sauce, tossed with tender spring vegetables and whole-grain pasta.
This version is balanced, not heavy, and full of fresh Mediterranean flavors.
Prep: 10 minutes
Bake: 30 minutes
Total: ~40 minutes
Servings:4
Ingredients
200 g (7 oz) whole-wheat pasta (penne, fusilli, or rigatoni)
1 block feta cheese (200 g / 7 oz)
1 cup cherry tomatoes
1 cup asparagus, cut into 1-inch pieces
½ cup zucchini, sliced
3 tbsp olive oil
2 garlic cloves, thinly sliced
Zest of 1 lemon
Juice of ½ lemon
½ tsp black pepper
½ tsp dried oregano
Optional: pinch of chili flakes
Fresh basil or parsley, for garnish
Instructions
1. Preheat & prep
Preheat oven to 400°F (200°C).
Place feta in the center of a baking dish.
Surround with cherry tomatoes, asparagus, zucchini, and garlic.
Drizzle olive oil, sprinkle oregano, pepper, and chili flakes.
2. Bake
Bake 25–30 minutes until feta is soft and lightly golden.
3. Cook pasta
Meanwhile, cook pasta in salted water until al dente.
Reserve ½ cup pasta water; drain.
4. Make the sauce
Remove dish from oven.
Add lemon zest and juice.
Mash feta and vegetables into a creamy sauce.
5. Combine
Add cooked pasta and a splash of reserved pasta water.
Toss until creamy and well coated.
6. Serve
Garnish with fresh herbs and extra lemon zest.
Serve warm.
Tips & Variations
Add peas or spinach for extra green veggies.
For protein, add chickpeas or grilled shrimp.
Use reduced-fat feta for lower calories.
Works beautifully as a Christmas meat-free main.
Nutritional Information
Calories: ~420
Protein: 15 g
Carbs: 45 g
Fat: 20 g
Fiber: 6 g
Sodium: ~450 mg