Preheat your oven to a moderate temperature, setting the stage for all those vibrant veggies and feta to roast together.

In a baking dish, arrange your cherry or grape tomatoes, sliced zucchini, diced sweet onion, and whole garlic cloves around a block of feta cheese, placing the feta right at the center.

Drizzle olive oil generously over all the vegetables and the feta, letting it pool slightly in the dish.

Sprinkle garlic powder, crushed red pepper flakes, kosher salt, and a few cracks of black pepper over everything, making sure the veggies get an even coating for extra flavor.

Place the baking dish in the oven and bake until the tomatoes burst, the zucchini softens, and the feta turns golden and creamy at the edges—the scents at this stage are amazing!

While the veggies roast, cook your pasta in a big pot of salted water until al dente, then drain (reserve a splash of pasta water if you want a silkier sauce).

Once the veggies and feta are roasted, remove the dish from the oven. Use a spoon to gently mash together the softened feta, roasted garlic, and vegetables into a luscious, chunky sauce right in the baking dish.

Add the cooked pasta to the baking dish and toss everything together, letting the hot noodles soak up the sauce and all those roasted flavors.

Finish by scattering fresh basil and a generous shower of grated parmesan cheese over the pasta before serving. Enjoy immediately, while the aroma and warmth are at their peak!