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Roasted tomato-feta sauce pasta

13
Points®
Total Time
40 min
Prep
5 min
Cook
35 min
Serves
6
Difficulty
Easy
This homemade, Greek-inspired pasta sauce roasts in the oven and comes out creamy and delicious. It's wonderful tossed with pasta or spiralized zucchini but also makes a great spread for two-ingredient dough flatbread, a toasted baguette, or burgers.

Ingredients

Grape tomatoes

3 cup(s)

Extra virgin olive oil

3½ Tbsp

Jarred minced garlic

1½ tsp

Dried oregano

1½ tsp

Kosher salt

1 tsp

Black pepper

1 tsp

Feta cheese

8 oz, in one big piece

Uncooked yellow lentil pasta

1 pound(s), rotini or penne

Baby spinach

5 oz

Fresh basil

2 Tbsp, sliced

Instructions

  1. Preheat oven to 400℉.
  2. 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.
  3. Meanwhile, cook pasta according to package directions.
  4. 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.
  5. Serving size: about 1 1/2 cups

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