Feta Tomato Pasta
Use a block of feta, not crumbled, for the creamiest texture.Don’t skip roasting. It builds amazing flavorSalt your pasta water well for better taste.Use fresh veggies for the best results.
Servings: 6 Servings
Ingredients
- (2) 10 ounce grape tomatoes or cherry tomatoes
- 8 ounce block Feta cheese
- 2 tablespoons garlic, minced
- 1 tablespoon dried basil
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ¼ cup + 1 tablespoon olive oil
- 1 cup yellow squash, sliced and quartered
- ½ cup red bell pepper, cubed
- ½ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400 degrees.
Feta Mixture
- In a 3-quart baking dish, add tomatoes, ¼ cup of olive oil, and all the seasonings. Stir to combine, and push tomato mixture to one side of the baking dish.
- Add squash and red bell pepper to the other side of the dish.
- Next, add the block of feta cheese in the middle, and drizzle 1 tablespoon olive oil over the feta.
- Bake for 30 minutes.
- Remove from the oven and mash the tomatoes, and then stir everything together.
Pasta
- While the feta mixture is baking, fill a pot with water, bring to a boil over medium-high heat.
- Add the pasta and cook according to package directions.
- Drain, and once the feta mixture is removed from the oven, add the pasta to the baking dish. Stir to combine.
- Sprinkle shredded Parmesan cheese over the top. Let the cheese melt a bit and serve.
Notes
Tips
- Use a block of feta, not crumbled, for the creamiest texture.
- Don’t skip roasting. It builds amazing flavor
- Salt your pasta water well for better taste.
- Use fresh veggies for the best results.