1. Preheat oven to 400°F. In a 3-quart baking dish, combine cherry tomatoes, zucchini, onion, and garlic with olive oil.

2. Season the vegetables with garlic powder, crushed red pepper flakes, kosher salt, and black pepper, then toss well to coat evenly.

3. Place the feta cheese block in the center of the vegetable mixture and season lightly with additional salt and pepper.

4. Bake for 30 minutes until the tomatoes burst and the feta softens.

5. Increase oven temperature to 450°F and continue baking for 10 minutes until the feta becomes golden brown.

6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, about 10-12 minutes.

7. Reserve 1/2 cup of pasta water before draining the pasta.

8. Remove the baking dish from the oven and use a fork to mash the feta together with the roasted vegetables until creamy and well combined.

9. Add the drained pasta to the baking dish and toss until evenly coated with the feta sauce.

10. If needed, stir in reserved pasta water a tablespoon at a time until the desired sauce consistency is reached.

11. Top with fresh basil and grated Parmesan cheese before serving warm.