Baked lentil pasta with vegetables and feta

Ingredients

For 1 serving

• Red lentil pasta70 g
• Zucchini100 g
• Bell peppers100 g
• Cherry tomatoes100 g
• Feta30 g
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional) and put the pasta water on to boil.
2. Wash the courgettes and peppers; trim the courgettes, remove the stalk, seeds and white membranes from the peppers and cut both into cubes of about 1 cm. Halve the cherry tomatoes and toss all the vegetables with the olive oil, a pinch of salt and the oregano.
3. When the water boils, salt it and cook the red lentil pasta for half the packet time, stirring in the first few minutes so it doesn't stick; drain gently.
4. Mix the pasta and vegetables in an individual baking dish and top with the crumbled feta.
5. Bake at 200 °C for 20 minutes, until the vegetables are tender, the tomatoes have collapsed and the feta is golden at the edges.