Roasted tomato-feta sauce with zoodles
SmartPoints® value per serving
Tomatoes cook up super sweet and juicy in this creamy, oven-roasted pasta sauce. Add an extra burst of color with yellow and red grape tomatoes. You can also use two colors of summer squash. If feta is too salty for your taste, try the same preparation with a log of goat cheese instead.
Extra virgin olive oil
8 oz, in one big piece
Fresh zucchini spirals
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.
- Right before tomatoes and cheese are done, warm spiralized zucchini in microwave, a nonstick skillet, or in oven (you can also leave them raw since they will warm when tossed when the hot sauce).
- Gently mash tomatoes and cheese with a spoon or potato masher. Toss with zucchini, adjust seasonings if necessary, and garnish with basil.
- Serving size: about 1 1/2 cups