Baked Feta Pasta with Cherry Tomatoes & Zucchini

Love baked feta pasta? Try Chef Lorenzo Boni's take on this trend!

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Ingredients 8 Servings


  • 1    box Barilla® Penne
  • 4    tablespoons extra virgin olive oil, divided
  • 2    medium size zucchini, small diced
  • 2    pints multicolor cherry tomatoes
  • 3    slices lemon, 1/8th inch thick
  • 8    ounces feta cheese, (1 block)
  • 1    tablespoon fresh oregano
  • 15  leaves fresh basil, torn
  • ¼   cup pistachio nuts, shelled, roughly chopped
  • Salt and black pepper to taste
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  • Preheat oven to 400° F and bring a large pot of water to a boil.
  • Place zucchini, tomatoes, lemon, and oregano in a baking dish, season with salt, pepper, and 2 tablespoons olive oil. Place feta right in the center, bake for 20 minutes.
  • Meanwhile, cook pasta according to package directions. One minute before pasta is ready add ½-cup cooking water to freshly baked feta, and with a spoon smash the cheese.
  • Drain pasta then mix well with veggies.   Stir in basil, drizzle with remaining oil and combine well again. 
  • Top with pistachios before serving.
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