Feta Protein Pasta

200g protein pasta (+1/2 cup of pasta cooking water when draining)

Low-Fat Feta cheese Block 

1 large zucchini, roughly diced

2 red capsicums, roughly cubed

1 punnet of cherry tomatoes, cut into halves

Dried basil and/or oregano 

3 garlic cloves or 1 tbsp crushed garlic 

Salt & pepper 

Preheat the oven to 200d, 180 fan forced and spray a baking dish with some oil. Toss zucchini, capsicums and tomatoes in oil. Season with salt and pepper. Roast in the oven for 20 minutes. 

Meanwhile, boil water with some salt in a saucepan and cook pasta according to package instructions. Saving 1/2 cup of pasta water at the end. Push vegetables out to the sides to make room for the feta block to go in the middle. Sprinkle the dried herbs over the top and bake for another 10-15 minutes or until a fork inserted in the feta is soft to pierce. Once the feta is soft, pull out of the oven and mash the feta to mix into the vegetables. Add the pasta and toss to combine, adding a bit of pasta water at a time to help cream the feta cheese. 

My FitnessPal Quick Add: 

267 CAL; P16.9g, C11.9g, F16.g