Baked Feta Pasta

• portions: 3 servings
• temps total: 45 minutes

Ingrédients

2 pt. cherry or grape tomatoes

1 shallot, quartered

3 cloves garlic, smashed

1/2 c. extra-virgin olive oil, divided

Kosher salt

Pinch of crushed red pepper flakes

1 (8-oz.) block feta

3 sprigs fresh thyme

10 oz. pasta

Zest of 1 lemon (optional)

Fresh basil leaves, for serving

Instructions

Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 Tbsp. oil; season with salt and red pepper flakes and toss to combine.

Place feta into center of tomato mixture and drizzle with reserved 1 Tsp. oil. Scatter thyme sprigs over tomatoes.

Bake until tomatoes are bursting and feta is golden on top, 40 to 45 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1/2 c. pasta water before draining.

To skillet, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Top with basil.

Nutrition

• Calories: 941
• Lipides Totaux: 54 g
• Lipides Saturés: 15 g
• Acides Gras Trans: 0 g
• Cholestérol: 67 mg
• Sodium: 1147 mg
• Glucides Totaux: 83 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 11 g
• Protéines: 26 g