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Feta tomato pasta
Stroller Envy

Baked Feta Tomato Pasta

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried short pasta
  • 2 pints cherry tomatoes
  • 8 oz block feta cheese
  • 1/4 cup olive oil
  • 3 garlic cloves peeled and lightly crushed
  • 1/4 teaspoon black pepper
  • 3 oz baby spinach
  • 1 teaspoon lemon zest
  • 1/4 cup chopped fresh basil
  • 1/2 cup reserved pasta cooking water plus more as needed

Method
 

  1. Heat oven to 400°F. Toss tomatoes, garlic, olive oil and pepper in a 9x13-inch baking dish. Nestle feta in center and spoon a little oil over it.
  2. Roast uncovered 30–35 minutes until tomatoes burst and feta is soft and golden at edges. Meanwhile, boil pasta according to package directions until al dente; reserve at least 1 cup cooking water before draining.
  3. Mash feta, garlic, and tomatoes in dish. Stir in spinach until wilted, then pasta, lemon zest, basil, and 1/2 cup pasta water. Add more water a tablespoon at a time only as needed to coat smoothly. Serve warm.

Notes

Equipment: 9x13-inch baking dish, large pasta pot, colander.
Serving size: 1/6 of the recipe.
Feta supplies plenty of salt. Taste after mixing before adding any extra.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.