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 crushed red pepper flakes

1 (8-oz.) block feta

3 sprigs fresh thyme

10 oz. pasta

Zest of 1 lemon (optional)

Fresh basil, for garnish

Instructions

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

Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.

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

Nutrition

• Calories: 2813
• Lipides Totaux: 162 g
• Lipides Saturés: 50 g
• Acides Gras Trans: 0 g
• Cholestérol: 202 mg
• Sodium: 3380 mg
• Glucides Totaux: 246 g
• Fibres Diététiques: 22 g
• Sucres Totaux: 41 g
• Protéines: 79 g