Baked Feta Pasta with Burst Tomatoes and Zucchini
sandravalvassori.com
There's a reason baked feta pasta has remained a favorite long after its viral moment. Roasting feta alongside tomatoes creates a creamy, tangy sauce that's almost effortless to make, yet tastes like something far more elaborate. I've given the classic recipe my own twist by adding zucchini, sweet shallots, tangy sun-dried tomatoes, and hearty kale, turning it into a flavorful meal that's as nourishing as it is delicious. This easy pasta dish holds up well for days which makes it great for lunch-prep, potlucks, or al fresco picnics.
Servings: 4
Ingredients
- 2 pints (18 ounces / 500 grams) cherry or grape tomatoes
- 2 small zucchini, sliced into 1/4-inch half moons
- 1 large shallot, chopped (about 1/3 cup)
- 4 cloves garlic, thinly sliced
- 1/4 cup chopped sun-dried tomatoes (optional)
- 2 teaspoon Italian seasoning, or 1 teaspoon oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- kosher salt and freshly ground black pepper
- 8 ounce block feta cheese (preferably a Greek sheep's milk - see notes)
- 12 ounces short, or medium-length dried pasta such as penne, fusilli, rigatoni, rotini, or cavatappi
- 2 cups chopped kale or spinach (see notes)
- 1 tablespoon fresh lemon juice (optional)
- 1/4 cup tightly packed fresh basil leaves, roughly chopped, plus a few more leaves for garnish
Instructions
- Preheat oven to 400ºF.
- In a large (9x13) baking dish, combine the cherry tomatoes, zucchini, shallots, garlic, sun-dried tomatoes (if using), Italian seasoning, red pepper flakes, and olive oil; season everything with a pinch of salt and pepper, and toss until everything is coated.
- Nestle the block of feta in the center of the baking dish, pushing the vegetables aside as needed to make room. Drizzle a little olive oil over the feta.
- Bake until tomatoes have burst and feta is golden-brown in spots, about 25 to 30 minutes.
- While the feta and vegetables are baking, cook the pasta according to package instructions, until al dente. Just before draining the pasta, add the chopped kale to the pot, if using. Reserve 1 cup of the pasta cooking water, then drain in a colander.
- Once the feta and vegetables are done, remove from the oven and with a spatula or fork, lightly mash the feta, then mix it into the tomato mixture until well-combined and creamy.
- Stir the drained pasta and kale into the baking dish along with a few splashes of the reserved pasta water, adding up to 1/2 cup as needed. Stir in the lemon juice, if using.
- Taste, and season with additional salt and pepper, if necessary. To serve, top with chopped fresh basil, then divide among bowls and garnish with more basil leaves.
Notes
- Feta: I recommend using the best quality feta you can find. Look for one made from sheep's milk (or a combination that includes sheep's milk) and make sure the block has been stored in brine.
- Kale: While kale adds a lot of nutritional value to this dish, you can easily omit it if you wish. You can also use spinach, in which case there is no need to blanch it. Simply stir it into the baked feta and veggies at the same time you add the pasta—it will wilt pretty quickly with the residual heat.
- Leftovers of this pasta dish will be delicious for days. Store in an airtight container for up to 4 days in the refrigerator. Enjoy it cold or lightly reheated in a skillet or microwave. If needed, loosen leftovers with a squeeze of lemon juice or a few splashes of water before serving.