Roasted tomato-feta sauce pasta
14
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
3.5 Tbsp
Jarred minced garlic
1.5 tsp
Dried oregano
1.5 tsp
Kosher salt
1 tsp
Black pepper
1 tsp
Feta cheese
8 oz
Uncooked yellow lentil pasta
1 pound(s)
Fresh baby spinach
5 oz
Basil
2 Tbsp
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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