Ingredients
6
6 servings
- •2 pints cherry tomatoes
- •½ cup sliced red bell pepper
- •½ cup sliced red onion
- •½ cup olive oil
- •4 cloves peeled garlic, or more to taste
- •2 tablespoons freshly squeezed lemon juice
- •1 tablespoon lemon zest
- •½ teaspoon red pepper flakes
- •½ teaspoon freshly ground black pepper
- •½ teaspoon Italian seasoning
- •½ teaspoon dried basil
- •¼ teaspoon sea salt
- •1 (8 ounce) package Cheese, feta
- •1 (12 ounce) package penne pasta
- •1 cup baby spinach
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
- Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
- Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
- Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.
Nutritional Facts
Per 6 servings
- Calories: 497
- Carbohydrate: 51g
- Fat: 28g
- Fiber: 4g
- Protein: 14g
- Sugar: 4g
Related Recipes
Chase's Baked Feta Pasta
Baked Feta Pasta with Vegetables
Easy Feta Tomato Pasta
Shrimp and Feta Cheese Pasta
Baked Feta Spread with Sun-Dried Tomatoes
Olive and Feta Pasta
Roasted Tomato Pasta with Feta and Shrimp
Sheet Pan Vegetable Dinner with Feta
Zucchini-Feta Casserole
Feta Eggs
Vegetable and Feta Latkes
