Tomatoes and Feta Pasta
Roasted tomatoes are the star of this tomatoes and feta pasta, with salty feta bringing punchy flavor and texture. Easily gluten-free.
Servings: 4 servings
Calories: 646kcal
Ingredients
- 1 pint cherry tomatoes , or use grape tomatoes, sliced in half
- 1 red onion , peeled and thinly sliced
- 3 tablespoons extra virgin olive oil , divided
- ¼ teaspoon fine sea salt , and to taste
- ½ teaspoon ground pepper , and to taste
- 1 cup crumbled feta cheese
- 1 pound ziti , gluten-free if needed, or pasta of choice
Instructions
- Heat oven to 375℉. Lightly oil a large baking sheet with olive oil or line it with parchment and spread 1 pint cherry tomatoes and sliced 1 red onion out in an even layer. Drizzle with 2 tablespoons of the 3 tablespoons extra virgin olive oil and sprinkle with ¼ teaspoon fine sea salt and ½ teaspoon ground pepper. Place in the oven and roast for about 25 minutes, until onion is slightly caramelized and tomatoes are soft and juicy.
- While the vegetables are cooking, cook the pasta according to the package directions. Drain and place in a large bowl.
- Add the cooked tomatoes and onion, the 1 cup crumbled feta cheese, and a little more olive oil if you like. Stir gently to combine, then add more salt and pepper to taste.
- Serve warm or at room temperature.
Notes
- Make vegetables ahead. To save time, you can roast the vegetables up to 2 days in advance and store them in an airtight container in the fridge. Rewarm for 30 seconds in the microwave before mixing them in with the cooked pasta.
- A different cheese. If you don't care for feta, try a mellower cheese like burrata. For a creamier version, add ricotta cheese.
- Add a splash of balsamic vinegar. To play up the sweet-tangy flavors even more, add a splash or two of balsamic vinegar to the bowl, or drizzle it over individual portions.
- Vegan. Choose a vegan feta (or another vegan hard cheese of your choice) and use it in place of the feta.
- More veggies. Make this into more of a vegetable feta pasta dish by adding roasted or sauteed zucchini, red pepper, mushrooms, or asparagus.
Nutrition
Calories: 646kcal | Carbohydrates: 94g | Protein: 22g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 33mg | Sodium: 594mg | Potassium: 578mg | Fiber: 5g | Sugar: 7g | Vitamin A: 739IU | Vitamin C: 29mg | Calcium: 229mg | Iron: 3mg