This Spring forward pasta will become a weeknight staple. With minimal prep involved you can have dinner on the table with no pressure or fuss. The lemon adds brightness, and we use the rind for added intensity. Bring a pot of water to boil and follow along to make baked feta pasta with lemon and spring veggies.
Lemon and Feta the Perfect Combination
I will admit that I am late to the baked feta party. The concept is so incredibly simple and a crowd pleaser in my house. Throw the ingredients into a baking dish, put it in the oven and you are more than halfway through the recipe. All you need is cooked pasta, pasta water, and lemon juice to make a thick creamy sauce, packed with flavor.
Ingredients Needed to Make Baked Pasta with Lemon and Spring Veggies
- Feta
- Cherry Tomatoes
- Marinated Quartered Artichokes
- Sliced Onion (red or white)
- Whole Garlic Cloves
- Lemon Juice
- Lemon Zest
- Olive Oil
- Pasta
- Parsley for Garnish
- Salt and Pepper to Taste
How to Make Baked Feta Pasta with Lemon and Spring Veggies
STEP 1: Preheat your oven to 400° F. Add the Feta into the middle of a baking dish. Spread the cherry tomatoes, sliced onion, whole garlic cloves, and marinated quartered artichokes. Drizzle olive oil over the dish and season to taste with salt and pepper. Cook feta dish in the oven for 35 to 40 minutes.
STEP 2: While the feta and veggies are baking chop your parsley and zest your lemons. After your lemons are zested juice the lemons and set aside.
STEP 3: Boil pasta of choice and cook until al dente. Reserve a cup of pasta water before you drain the pasta.
STEP 4: Push the garlic out of the shells. Using a fork smash the roasted garlic into the feta and mix with the roasted veggies. Add in the lemon juice and zest. Add in the cooked pasta and pasta water a little bit at a time. Toss until your desired consistency is reached. Top with parsley and enjoy!
Notes for Success
Keep the garlic whole, it will roast in the shell and easily smash into the sauce. Feel free to use your favorite pasta type and any veggies you prefer or have on hand. Try and remember to save some pasta water before you drain your pasta. If you forget you can add warm water instead. Add a little bit at a time, you can always add more. If you don’t have a micro plane for zesting, you can use a vegetable peeler to make strips and chop into fine strips.
More Dinner Recipes~
If you make this Baked Feta Pasta with Lemon and Spring Veggies, be sure to leave a comment and rating. Suggestions and substitutions are welcome. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!
Baked Feta Pasta with Lemon and Spring Veggies
Ingredients
- 6 oz Feta
- 1 cup Cherry Tomatoes
- 1/3 cup Marinated Quartered Artichokes
- 1/2 Sliced Red Onion
- 4 Whole Garlic Cloves
- Zest from 2 lemons
- Juice from 2 Lemons
- 2 tbsp Olive Oil
- 1 lb Pasta
- 2 tbsp Chopped Parsley
- Salt and Pepper to Taste
Instructions
- Preheat your oven to 400° F. Add the Feta to the middle of a baking dish. Spread the cherry tomatoes, sliced onion, whole garlic cloves, and marinated quartered artichokes. Drizzle olive oil over the dish and season to taste with salt and pepper. Cook feta dish in the oven for 35 to 40 minutes.
- While the feta and veggies are baking chop your parsley and zest your lemons. After your lemons are zested juice the lemons and set aside.
- Boil pasta of choice and cook until al dente. Reserve a cup of pasta water before you drain the pasta.
- Push the garlic out of the shells. Using a fork smash the roasted garlic into the feta and mix with the roasted veggies. Add in the lemon juice and zest. Add in the cooked pasta and pasta water a little bit at a time. Toss until your desired consistency is reached. Top with parsley and enjoy!
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