Feta and roasted veggie pasta

I love the feta pasta that has been all over the internet but I wanted to add a little more punch and I had some veggies that needed to get used.

I found this recipe on Pinterest and modified it so my family would eat it.

The original recipe called for arugula and red onions. I did not include either but added baby spinach instead.

• 1 pound pasta
• 8 ounce block of feta
• 1 cup cherry tomatoes
• 1 zucchini diced
• 1 squash diced
• 1 orange bell pepper, diced into 1/2 in pieces
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups fresh baby spinach
• Italian seasoning
• 3 garlic cloves minced

Instructions

1. Preheat oven to 400 degrees F. 
2. Place the feta and vegetables in a baking dish. Toss vegetables and drizzle cheese with 2 tablespoon of olive oil, Italian seasoning, garlic, and 1 teaspoon of salt. 
3. Bake in the oven for 15 minutes or until the tomatoes have burst. 
4. Meanwhile, boil the pasta according to package directions. Drain and set aside. 
5. When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, and spinach and stir gently till combined. 
6. Serve immediately.