Lunch
Lighter Baked Feta Pasta
4 servings · 35 minutes
309calories
13 gprotein
35 gcarbs
13 gfat
Per serving
Ingredients
For 4 servings
- 150 g feta cheese (1 block)
- 500 g cherry tomatoes (2 small boxes)
- 15 g olive oil (1.5 tablespoons)
- 2 cloves garlic
- 400 g whole wheat pasta, cooked weight (180 g dry)
- Salt, pepper, fresh basil (a pinch)
Instructions
- Preheat the oven to 200 °C (400 °F).
- Pour the cherry tomatoes into a baking dish. Don't use a flat baking sheet: you need high walls so the oil and tomato juice collect together, that will become the sauce.
- Place the feta block in the center, whole, don't cut it up. Drizzle with olive oil, press the two garlic cloves on top, salt, pepper.
- Bake for 25 minutes. It's done when the tomatoes have burst and the top of the feta has browned in spots.
- While it bakes, cook the pasta according to the package instructions. Before draining, scoop out half a cup of cooking water.
- Take out the dish and crush the feta with a fork together with the tomatoes. It will naturally become a creamy, pinkish sauce.
- Mix in the pasta. If it feels too thick, add some of the reserved cooking water a tablespoon or two at a time, until it's silky. Finally, tear some fresh basil on top.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
