Ingredients
- 4 cups (or 8 ounces) dry whole-grain penne or rotini pasta- feel free to use bean/chickpea for gf)
- 2 cups fresh cherry tomatoes
- 1/2 block feta cheese
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1/4 cup fresh basil leaves chopped
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F and place the feta cheese in the center of a 9x13-inch baking dish.
- Start heating a large pot of water over high heat, aiming to bring it to a boil.
- Pour the cherry tomatoes around the cheese and drizzle the olive oil over the tomatoes and cheese, ensuring the tomatoes have been tossed with a little bit of oil.
- Sprinkle the top of the mixture with minced garlic, fresh basil, salt and pepper. Bake uncovered in the preheated oven for 30 minutes.
- While the pasta is cooking, add the pasta to the boiling water and cook it to al dente per the package directions. Reserve 1/3 cup of the pasta cooking water to add into the feta tomato mixture pasta at the end.
- Once your pasta is cooked, drain it and set it aside.
- While the cheese is baking and the noodles are cooking, rip or chop the basil so it’s ready to garnish.
- Once the feta is done, use a large fork to mash the cheese and tomatoes, turning it into a sauce.
- Add the cooked pasta and the pasta water 1 tablespoon at a time until all the noodles are coated. Stir the ingredients until they are well combined. Garnish with fresh basil
Nutrition
Calories: 340kcal | Carbohydrates: 45g | Protein: 15g | Fat: 13.5g | Saturated Fat: 4g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.3g | Sodium: 419mg | Potassium: 342mg | Fiber: 5.8g
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