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In the realm of vibrant and delicious summer dishes, Zesty Roasted Zucchini and Feta Pasta shines as a true gem. This recipe combines the earthy, subtly sweet flavors of roasted zucchini with the creamy tang of feta cheese, all tossed together in a light, refreshing pasta. The dish is not only a feast for the taste buds but also a celebration of seasonal ingredients, making it a versatile option for any meal, whether as a hearty lunch or a satisfying dinner.

Roasted Zucchini and Feta Pasta

Discover the vibrant flavors of summer with Zesty Roasted Zucchini and Feta Pasta! This delightful dish combines roasted zucchini's earthy sweetness with creamy feta for a delicious, light pasta meal perfect for lunch or dinner. Emphasizing fresh, seasonal ingredients, this recipe is packed with nutrients and easy to prepare. Ideal for culinary enthusiasts, it encourages creativity in the kitchen by allowing for various vegetable and herb combinations. Dive into this flavorful experience today!
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Ingredients
  

2 medium zucchinis, sliced into half-moons

3 tablespoons olive oil, divided

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes (feel free to adjust for desired heat)

Salt and freshly ground black pepper, to taste

12 ounces spaghetti or your preferred pasta

1 cup cherry tomatoes, halved

1/2 cup crumbled feta cheese

Zest of 1 lemon

2 tablespoons fresh lemon juice

1/4 cup fresh basil leaves, chopped

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This high temperature will help caramelize the zucchini and tomatoes for maximum flavor.

    Prepare the Zucchini: On a large, rimmed baking sheet, combine the sliced zucchinis with 2 tablespoons of olive oil, garlic powder, red pepper flakes, salt, and black pepper. Toss everything well until the zucchini is evenly coated. Arrange the slices in a single layer to ensure even roasting.

      Roast the Zucchini: Place the zucchini in the preheated oven and roast for 15-20 minutes. Halfway through the roasting time, give the zucchini a good stir. In the last 5 minutes, add the halved cherry tomatoes to the baking sheet, allowing them to soften and blister alongside the zucchini.

        Cook the Pasta: While the zucchini and tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until it reaches an al dente texture. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

          Combine Ingredients: In a large mixing bowl, combine the roasted zucchini and tomatoes with the drained pasta. Add the crumbled feta cheese, lemon zest, lemon juice, and the remaining 1 tablespoon of olive oil. If the mixture appears dry, gradually mix in some of the reserved pasta water until you achieve a creamy sauce consistency that coats the pasta evenly.

            Season and Serve: Gently fold in the chopped basil and add a sprinkle of freshly ground black pepper. Taste the dish and adjust the seasoning as needed with additional salt, pepper, or lemon juice. Serve the pasta warm, garnished with extra crumbled feta and fresh basil leaves if desired, for an inviting touch.

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings