Baked Feta Pasta with Lemon and Spring Veggies
This pasta recipe is simple and full of flavor from tangy feta and bright lemon juice. Savory from the roasted garlic and requires very little effort. You will want to add this baked feta pasta to your weekly dinner rotation.
Servings: 6
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!
Notes
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 them into fine strips.