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In the realm of quick and nutritious meals, Zesty Roasted Zucchini and Feta Pasta stands out as a delightful option that combines flavor with health benefits. This dish showcases the vibrant colors and fresh tastes of seasonal produce, making it not only a feast for the palate but also a treat for the eyes. With its easy preparation and robust flavors, it’s a perfect choice for weeknight dinners or casual gatherings with friends and family.

Roasted Zucchini and Feta Pasta

Discover the vibrant flavors of Zesty Roasted Zucchini and Feta Pasta, a perfect meal choice for health-conscious food lovers. This dish combines the natural sweetness of zucchini with creamy feta, creating a satisfying and nutritious dinner. With fresh herbs, spices, and the zesty kick of lemon, each bite is a delightful experience for your taste buds. Easy to prepare and packed with vitamins, this pasta is ideal for weeknight meals or gatherings with loved ones. Enjoy a colorful and delicious dish that's sure to impress!
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Ingredients
  

2 medium zucchinis, sliced into half-moons

3 tablespoons olive oil, divided

Salt and black pepper, to taste

1 teaspoon garlic powder

1 teaspoon dried oregano

8 ounces pasta (your choice: penne, fusilli, or spaghetti)

1 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled

1/4 cup fresh basil, chopped

Zest of 1 lemon

Juice of 1/2 lemon

1/4 teaspoon red pepper flakes (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the optimal temperature for roasting.

    Prepare the Zucchini: In a large mixing bowl, combine the sliced zucchini with 2 tablespoons of olive oil. Season generously with salt, black pepper, garlic powder, and dried oregano. Toss until the zucchini is evenly coated. Spread the zucchini slices out in a single layer on a baking sheet for even roasting.

      Roast the Zucchini: Place the baking sheet in the preheated oven and roast for 15-20 minutes. Check halfway through, giving the zucchini a gentle stir to promote even cooking. They should emerge golden and tender.

        Cook the Pasta: While the zucchini is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water, then drain the remaining water and set the pasta aside.

          Combine Ingredients: In a large skillet set over medium heat, add the remaining 1 tablespoon of olive oil. Once hot, add the halved cherry tomatoes to the skillet. Sauté for about 2-3 minutes, just until the tomatoes begin to soften and release their juices.

            Mix Together: To the skillet with the sautéed tomatoes, add the roasted zucchini. Next, incorporate the cooked pasta along with the lemon zest and lemon juice. If the mixture appears dry, gradually mix in the reserved pasta water, a little at a time, until you achieve your desired consistency.

              Add Feta and Basil: Carefully fold in the crumbled feta cheese and chopped fresh basil, allowing the warmth of the pasta to slightly soften the feta. For an extra kick, sprinkle red pepper flakes on top, if using.

                Serve: Taste and adjust the seasoning with additional salt and pepper as needed. Serve the pasta warm, garnished with extra fresh basil and more feta cheese for an appealing presentation.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                    Optional Presentation Tips: Serve in a large, shallow bowl or individual plates. Drizzle with a touch of olive oil and sprinkle a few whole basil leaves on top for an inviting look.