Light Baked Feta Tomato Pasta
Nutrition per serving
Protein per 100 kcal: 3.3g · Energy from macros: 14% protein / 53% carbs / 34% fat
Ingredients
- 200g penne pasta
- 400g cherry tomatoes, halved
- 150g light feta cheese, in one block
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1 small red onion, finely diced
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 100g baby spinach
- Salt, to taste
- Black pepper, freshly ground
- Fresh basil leaves, to serve
- 1 tbsp grated Parmesan
- 1 tsp lemon zest
Instructions
Heat the oven to 200°C. Toss the cherry tomatoes, red onion, garlic, olive oil, oregano, chilli flakes and a pinch of salt in a baking dish, then nestle the feta block in the centre and drizzle with a little more oil.
Bake for 20–25 minutes until the tomatoes have burst and the feta is soft and lightly golden at the edges.
Meanwhile, cook the penne in a large pan of salted boiling water until just tender, scoop out and save 120ml of the pasta water, then drain.
Mash the baked feta and tomatoes together in the dish with a fork, then stir in the tomato paste and balsamic vinegar to make a creamy sauce.
Tip the pasta into the sauce with the spinach and a splash of the saved pasta water, and toss until glossy and the spinach has just wilted.
Serve with fresh basil, lemon zest, grated Parmesan and a good grind of black pepper.
This is the dinner I turn to when I want something warm and cheesy without a heavy, sleepy feeling after. Sweet roasted tomatoes melt into salty feta, the pasta catches every bit of sauce, and fresh spinach and basil keep it light. It all comes together in one baking dish, so the washing up is kind too. Log it after dinner at nutricounter.net/tools/tracker and it sits nicely in a balanced day.
