Easy 5-Ingredient Summer Squash Feta Pasta Bake
This squash feta pasta is an easy, 5-ingredient dinner made with roasted yellow squash, juicy cherry tomatoes, and creamy feta. It’s fresh, flavorful, and perfect for a quick summer meal the whole family (and picky eaters) will love!
Equipment
- 9 x 13 baking dish
- Saucepan
Ingredients
- 12 oz short-cut pasta (farfalle, rotini, or penne work best)
- 8 oz feta cheese block
- 2 medium yellow squash (sliced into circles or half-moons)
- 1 pint cherry, grape, or medley tomatoes
- 4 garlic cloves (peeled and minced)
Pantry Staples
- 2-3 tbsp olive oil
- Pepper (to taste)
Instructions
- Preheat the oven to 400℉
- Prep the veggies + feta. Slice the zucchini into rounds or half-moons. Mince the garlic. In a 9x13 baking dish, place the block of feta cheese at the center. Surround the feta with the sliced squash, tomatoes, and garlic.
- Drizzle the vegetables and feta cheese with olive oil and sprinkle lightly with pepper if desired. Gently mix with your hands or a spatula to make sure all of the veggies and feta cheese are coated in oil and pepper.
- Roast the veggies and feta. Bake uncovered for about 40-45 minutes, until tomatoes are blistered and are starting to burst, the squash is tender, and the feta cheese has a slightly golden hue on top. Check the oven periodically since cooking times may vary depending on your oven.
- Cook the pasta while the veggies are in the oven. While the vegetables are roasting, cook the pasta in salted boiling water according to package directions. Drain and reserve ¼ cup of pasta water.
- Mash the feta and veggies. Remove the baking dish from the oven. Mash the feta, roasted tomatoes, and garlic until it forms a creamy sauce.
- Add the pasta. Add the cooked pasta and stir until everything is well combined and coated. Add a splash of reserved pasta water if needed to make the dish more saucy.
- Serve and enjoy!
Notes
- Add extra flavor – if you want more flavor or an “herby” taste to your pasta dish, add a dash of Italian seasoning. Make it more spicy by adding some red pepper flakes!
- Don’t have yellow squash? No problem! This recipe goes great even with zucchini, eggplant, bell peppers, or red onions
- Prefer it saucier? Add a splash of pasta water, veggie broth, or a spoonful of Greek yogurt.