2 pints cherry or grape tomatoes

1 zucchini (cut into slices)

1/2 sweet onion (diced)

4 cloves garlic

1/2 cup olive oil

1/2 tablespoon garlic powder

1/4 tablespoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 block feta cheese (drained)

1 pound of pasta

1/4 cup fresh basil

1/4 cup Parmesan cheese, grated

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Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
In a large bowl, toss the cherry or grape tomatoes, zucchini slices, and diced sweet onion with 1/4 cup of olive oil, garlic powder, red pepper flakes, kosher salt, and freshly ground black pepper until everything is evenly coated.
Place the block of feta cheese in the center of the baking dish. Drizzle the remaining 1/4 cup of olive oil over the feta and season with a pinch of salt and pepper.
Transfer the baking dish to the oven and bake for 25-30 minutes, or until the feta is soft and the tomatoes burst and release their juices.
While the vegetables and feta are roasting, cook the pasta according to the package instructions in a large pot of salted water. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
Once the feta and vegetables are roasted, remove the dish from the oven. Use a fork or spoon to mash the feta into the tomatoes and mix everything together to form a creamy sauce. Add the cooked pasta to the baking dish and toss until the pasta is well coated with the sauce. If the sauce is too thick, add some of the reserved pasta cooking water to loosen it up.
Stir in the fresh basil and grated Parmesan cheese. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if needed. Serve immediately and enjoy!

If you like heat, add extra red pepper flakes or diced jalapeños to the vegetables before roasting.

For a vegan version, omit the feta and Parmesan and use plant-based cheese alternatives.

This dish is perfect for meal prep and can be stored for up to 3 days in the fridge.