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🍝 Baked Feta Tomato Pasta

527 kcal · 30 min · 4 servings

Ingredients

• 200 g zucchini
• 1 clove garlic
• 200 g cherry tomatoes
• 1 tsp olive oil
• salt and pepper to taste
• oregano to taste
• 1 tbsp tomato paste (optional)
• chili flakes to taste (optional)
• 150 g feta cheese (or reduced-fat feta)
• 160 g whole wheat spaghetti
• 2 splashes lemon juice
• 10 large basil leaves (or dried basil)

Instructions

1. 1. Preheat the oven to 180 °C with hot air circulation.
2. 2. Cut the zucchini into small cubes.
3. 3. Press the garlic through a garlic press.
4. 4. Place the zucchini cubes, pressed garlic, whole cherry tomatoes, olive oil, salt, pepper, oregano, and optionally chili flakes or tomato paste into an ovenproof baking dish.
5. 5. Mix all ingredients in the dish thoroughly.
6. 6. Place the block of feta cheese in the center of the vegetable mixture.
7. 7. Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the cheese is soft and the tomatoes burst.
8. 8. Divide the ingredients for the air fryer onto two ovenproof bowls.
9. 9. Cook the bowls in the air fryer at 180 °C for 13 to 15 minutes until the cheese is soft and the tomatoes burst.
10. 10. Cook the whole grain pasta in salted water according to the package instructions for approx. 10 minutes.
11. 11. Reserve some of the pasta cooking water in case you need it later.
12. 12. Remove the baked feta and tomatoes from the oven or air fryer.
13. 13. Mash the soft feta and tomatoes in the dish into a sauce using a fork or spoon.
14. 14. Add lemon juice and freshly chopped basil to the sauce and stir everything well.
15. 15. Add the drained pasta to the sauce and mix thoroughly.
16. 16. If the pasta seems too dry, stir in 1 to 2 tablespoons of the reserved pasta water.

Nutrition per serving

• kcal: 527
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 68 g