Baked pasta, feta and vegetables pie
(the light kitchen)

Baked pasta, feta and vegetables pie

To begin to take into account the light recipes for after January 6, here is a proposal that will not regret the pharaonic feast of the holidays:
a very rich and complete but low calorie pie.

And that will also make vegetarians happy!

Among other things, the inviting and appetizing appearance allows us to present it (halving, however, the doses per person ...) also as a first course in a lunch or dinner with friends.

And now, starting as always from the ingredients, let's start cooking!

Ingredients, per person:

short pasta (v. Note)

g

50

onion

pc.

1

garlic

cloves

1

pepper

pc.

1

zucchini

g

100

extra virgin olive oil

ts.

1

peeled, drained

g

140

salt and pepper

q.s.

Origan

pinch (made with three fingers)

1

basil

leaves

3

feta cheese

g

30

Preparation:

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Boil water for pasta.

Peel the onion and garlic. Cut them into cubes, cut the pepper into small pieces and slice the zucchini into slices.

Heat the olive oil in a non-stick pan. Fry the onion and garlic. Add the other vegetables and skip them briefly.

Meanwhile cook the pasta and drain it al dente.

Chop the peeled tomatoes and mix them with vegetables and pasta, season with salt and pepper and season with oregano and basil to taste.

Put everything in a pan and sprinkle with the crumbled feta.

Bake in 200 ° (static oven) for about 25-30 minutes.

Serve immediately and directly from the pan to the table.

Bon appetit!

ADVICES AND NOTES:

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