A vibrant blend of baked feta, cherry tomatoes, herbs, and pasta for an easy, flavorful meal.
# Components:
→ Dairy
01 - 7 oz feta cheese block
→ Vegetables
02 - 1 lb 2 oz cherry tomatoes, whole
03 - 2 cloves garlic, minced
04 - 1 small red onion, thinly sliced
05 - 3.5 oz baby spinach
06 - 1 small red bell pepper, diced
07 - Zest of 1 lemon
→ Pasta
08 - 10.5 oz short pasta (penne, fusilli, or rigatoni)
→ Herbs & Seasonings
09 - 2 tbsp extra virgin olive oil
10 - 1 tsp dried oregano
11 - 1 tsp dried thyme
12 - ½ tsp crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp fresh basil leaves, torn (for garnish)
# Directions:
01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Place the block of feta in the center of a large ovenproof baking dish and arrange cherry tomatoes, sliced red onion, diced red bell pepper, and minced garlic around it.
03 - Drizzle extra virgin olive oil over the feta and vegetables. Sprinkle dried oregano, dried thyme, crushed red pepper flakes (if using), salt, and freshly ground black pepper. Gently toss the vegetables while keeping the feta in the center.
04 - Bake the dish for 25 minutes until the tomatoes have burst and the feta has softened and turned golden.
05 - While baking, cook the pasta in boiling salted water until al dente according to package instructions. Reserve about ⅓ cup (100 ml) of pasta cooking water, then drain the pasta.
06 - Remove the baking dish from the oven and add the baby spinach and lemon zest to the hot mixture.
07 - Add the cooked pasta and reserved pasta water to the baking dish. Stir thoroughly until the feta melts and creates a creamy sauce enveloping the pasta.
08 - Taste and adjust salt and pepper seasoning if necessary.
09 - Sprinkle torn fresh basil leaves on top and serve the dish warm.
