The feta is baked with tomatoes and a bunch of olive oil. After the feta and tomatoes have been baked, it's then tossed with fresh garlic, bowtie pasta, and basil. EASSSYY PEASSYYY
Prep Time5 minsCook Time30 minsTotal Time35 mins
INGREDIENTS
2 Tubs Cherry Tomatoes(About 2 cups)
2 Garlic cloves, crushed
½ cup Olive Oil
1 Feta, whole block (8oz)
Parsley or Basil, Fresh leaves thinly shredded
Pepper to taste
Red Pepper Flakes (optional)
Saltto taste
10 oz Pasta, any shape Can use Gluten free pasta
1 cup Baby Spinach leaves (optional)
DIRECTIONS
2 In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
3Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes.
Bake for 30 to 40 minutes, until tomatoes are bursting and feta is golden on top.
4Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions.
RESERVE 1/4 cup pasta water before draining.
5Remove tomato and feta from the oven, add spinach leaves if using.
Using a fork gently squash the tomatoes and the feta together to make a creamy sauce.
6Add cooked pasta, reserved pasta water, to the dish and stir until completely combined. Sprinkle basil or parsley on the top.
7Serve with your choice of protein (Chicken, salmon, tuna, tofu)
One idea is to serve this with meatballs
8The pantry meatballs can be baked for 30 mins in the oven right next to the feta, tomato dish.....and then VOILA they all come out together!
Simply spray the meatballs with a little cooking spray, line a baking sheet with parchment paper and place the meatballs on the sheet. After about 15 minutes, turn the meatballs over. Put back in the oven for another 15 mins.
Ingredients
2 Tubs Cherry Tomatoes(About 2 cups)
2 Garlic cloves, crushed
½ cup Olive Oil
1 Feta, whole block (8oz)
Parsley or Basil, Fresh leaves thinly shredded
Pepper to taste
Red Pepper Flakes (optional)
Saltto taste
10 oz Pasta, any shape Can use Gluten free pasta
1 cup Baby Spinach leaves (optional)
Directions
2 In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
3Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes.
Bake for 30 to 40 minutes, until tomatoes are bursting and feta is golden on top.
4Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions.
RESERVE 1/4 cup pasta water before draining.
5Remove tomato and feta from the oven, add spinach leaves if using.
Using a fork gently squash the tomatoes and the feta together to make a creamy sauce.
6Add cooked pasta, reserved pasta water, to the dish and stir until completely combined. Sprinkle basil or parsley on the top.
7Serve with your choice of protein (Chicken, salmon, tuna, tofu)
One idea is to serve this with meatballs
8The pantry meatballs can be baked for 30 mins in the oven right next to the feta, tomato dish.....and then VOILA they all come out together!
Simply spray the meatballs with a little cooking spray, line a baking sheet with parchment paper and place the meatballs on the sheet. After about 15 minutes, turn the meatballs over. Put back in the oven for another 15 mins.
Fish Food
