Festive pasta with creamy baked feta, cherry tomatoes, and herbs, cooked simply in one pan for vivid flavors.
# What You'll Need:
→ Dairy
01 - 7 oz feta cheese block
→ Vegetables
02 - 1.1 lb whole cherry tomatoes
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)
# Steps to Follow:
01 - Heat the oven to 400°F (200°C).
02 - Place the feta block centrally in a large ovenproof dish. Surround with cherry tomatoes, sliced red onion, diced red bell pepper, and minced garlic.
03 - Drizzle extra-virgin olive oil over the feta and vegetables. Sprinkle dried oregano, dried thyme, crushed red pepper flakes if using, salt, and black pepper. Gently toss vegetables, keeping the feta in place.
04 - Bake uncovered for 25 minutes, until tomatoes burst and feta is soft and golden.
05 - While baking, cook pasta in salted boiling water until al dente. Reserve about ⅓ cup (100 ml) of pasta water and drain.
06 - Remove the dish from the oven and incorporate baby spinach and lemon zest into the baked vegetables and feta.
07 - Add the drained pasta and reserved pasta water to the baking dish. Stir to combine until the feta melts into a creamy coating for the pasta.
08 - Taste and adjust salt and pepper if needed. Garnish with fresh torn basil leaves and serve warm.
