Roasted Cherry Tomato + Feta Pasta
This is a staple in our house as it makes for a great lunch and easy snack! It comes together quickly and can be adjusted based off what you have on hand. And yes - you can use gluten-free pasta or add in any protein you like. If you’re looking for a more substantial lunch try grilled shrimp or roasted chicken breast.
The best part? It’s also great cold so feel free to make extra and pack it for lunches.
Serves 4-6
Ingredients
2 baskets Cherry or Grape Tomatoes
1-2 Bell Peppers, large dice
4-5 cloves garlic
1/2 onion sliced or large diced
sea salt
cracked pepper
dried oregano
dried basil
dried chili flakes
4-6 oz feta, crumbled (large)
8-12 oz pasta (I like to use macaroni or bowtie - shorter pastas, but you can use any shape!)
2-3 handfuls spinach (optional)
Directions
Preheat oven to 400ºF or 210ºC
Boil water for pasta and add salt.
Oil a pan or a glass baking dish (don’t be shy!)
Add tomatoes through spices (not the feta yet). Toss together gently.
Bake uncovered x 10 minutes and check. Once the tomatoes are getting lightly roasted, add feta on top.
Bake another 10 minutes.
Remove and toss with spinach to wilt.
Meanwhile boil pasta, stirring occassionaly until tender (8-12 minutes - see your package for details).
Toss pasta with roasted tomato mix, serve and enjoy!
This is great cold or warm and keeps super well in the fridge!
