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Baked Feta & Vegetable Pasta
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Ingredients:
1 lb Rotini Pasta
6 oz Block Feta Cheese
1 Pint Cherry Tomatoes
1 Red or White Onion, sliced
1 Zucchini, sliced into rounds or cut into pieces
1 Bell Pepper, cut into pieces
4 Tbsp Olive Oil
2 Tsp Salt
1 Tsp Black Pepper
2 Tbsp Fresh Squeezed Lemon Juice
Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the feta in the center of the baking sheet. Line the vegetables around the feta. Drizzle with 2 Tbsp oil and sprinkle with 1 Tsp salt.
Bake for 15-20 minutes or until the tomatoes start to burst and the other vegetables are tender.
While the vegetables are roasting, bring a pot of water to a boil. Cook the pasta according to package instructions. Drain and set aside.
Add the pasta noodles and feta cheese to a large bowl. Break apart the feta and toss to combine with the noodles. The feta should be evenly dispersed over the pasta.
Add the vegetables, 2 Tbsp oil, 1 Tsp salt, 1 Tsp pepper, and lemon juice. Stir to combine.
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the feta in the center of the baking sheet. Line the vegetables around the feta. Drizzle with 2 Tbsp oil and sprinkle with 1 Tsp salt.
Bake for 15-20 minutes or until the tomatoes start to burst and the other vegetables are tender.
While the vegetables are roasting, bring a pot of water to a boil. Cook the pasta according to package instructions. Drain and set aside.
Add the pasta noodles and feta cheese to a large bowl. Break apart the feta and toss to combine with the noodles. The feta should be evenly dispersed over the pasta.
Add the vegetables, 2 Tbsp oil, 1 Tsp salt, 1 Tsp pepper, and lemon juice. Stir to combine.
Serve immediately, while still warm. Enjoy!
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