Roasted tomato-feta sauce pasta
Extra virgin olive oil
8 oz, in one big piece
Uncooked yellow lentil pasta
1 pound(s), rotini or penne
Fresh baby spinach
2 Tbsp, sliced
- Preheat oven to 400℉.
- In a 3-quart baking dish, combine tomatoes, oil, garlic, oregano, salt, and pepper. Toss to coat and create a space in center of dish. Add block of feta to empty space and flip to coat both sides with oil and seasonings. Roast until tomatoes start to break down and cheese gets very soft, 30 to 35 minutes.
- Meanwhile, cook pasta according to package directions.
- Gently mash tomatoes and cheese with a spoon, fork, or potato masher. Toss with hot pasta and spinach until spinach wilts. Adjust seasonings, if necessary, and garnish with basil.
- Serving size: about 1 1/2 cups