Ingredients
- Whole wheat pasta (penne or rigatoni): 1 pound
- Block of feta cheese: 8 ounces
- Cherry tomatoes: 1 pint
- Broccoli florets: 1 cup
- Red onion, chopped: 1/2 medium
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Dried oregano: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place the block of feta in the center of a baking dish.
- Step 2: Surround the feta with cherry tomatoes, broccoli florets, and chopped red onion. Drizzle with olive oil and sprinkle with minced garlic and dried oregano.
- Step 3: Bake in the preheated oven for 30-35 minutes, or until the tomatoes are softened and the feta is golden brown.
- Step 4: While the vegetables and feta are baking, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 5: Once the feta and vegetables are done, remove from the oven and mash the feta with a fork, mixing it with the roasted vegetables until a sauce forms. Add the cooked pasta to the baking dish and toss to coat, adding a little of the reserved pasta water if needed to reach desired consistency.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of water or broth to keep the pasta from drying out.
- Garnish with fresh basil leaves and a sprinkle of red pepper flakes for an extra pop of flavor and color.
- Don't overcrowd the baking dish; if needed, use two dishes to ensure the vegetables roast evenly and don't steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American