Ingredients:
- 8 oz whole wheat or high-fiber pasta (penne or fusilli work well)
- 1 pint cherry tomatoes, halved
- 1 block (about 8 oz) reduced-fat feta cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- Fresh basil, for garnish
- Optional: 1 cup baby spinach or arugula
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Pasta:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Assemble the Ingredients:
- In a large baking dish, combine the halved cherry tomatoes, block of feta cheese placed in the center, and cooked pasta.
- Make the Sauce:
- In a small pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Add dried oregano and red pepper flakes, and stir to combine.
- Bake:
- Pour the seasoned olive oil over the tomatoes, feta, and pasta in the baking dish. Toss everything gently to coat.
- Bake in the preheated oven for 20-25 minutes or until the tomatoes are soft and burst, and the feta is golden and melty.
- Season and Garnish:
- Remove the dish from the oven. Season with salt and black pepper to taste.
- Add fresh basil leaves and, if desired, toss in baby spinach or arugula for a burst of green.
- Serve:
- Gently stir everything together, making sure the melted feta coats the pasta evenly.
- Serve hot, garnished with additional fresh basil if desired.
