Description
A creamy, Mediterranean-inspired baked feta pasta featuring roasted cherry tomatoes, chickpeas, lemon, and basil. This one-pan dinner is rich, tangy, and satisfying, yet light and fresh — perfect for busy weeknights or casual entertaining.
Ingredients
2 pints cherry or grape tomatoes
1/4 cup extra-virgin olive oil, plus more for finishing
3–4 cloves garlic, minced
1/2–1 tsp red pepper flakes
3/4 tsp kosher salt
1/2 tsp black pepper
7–8 oz feta block (in brine, drained)
12 oz short pasta (rigatoni, rotini, or penne)
1 (15-oz) can chickpeas, drained, rinsed, and patted dry
1 lemon, zested and juiced (1–2 tsp juice)
2 cups baby spinach (optional)
1/2 cup fresh basil, torn
1 cup reserved pasta water (as needed)
Instructions
- Preheat the oven to 400°F (200°C). In a 9×13-inch baking dish, toss cherry tomatoes with olive oil, garlic, red pepper flakes, salt, and pepper. Nestle the feta block in the center and drizzle with a little more oil.
- Bake for 25–30 minutes, until the tomatoes have burst and the feta is lightly golden on top.
- Meanwhile, cook the pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Once the feta and tomatoes are done, add chickpeas to the baking dish. Gently mash some of the tomatoes to create a sauce base.
- Add the cooked pasta, half of the reserved pasta water, lemon zest, and juice. Toss until creamy, adding more pasta water as needed to loosen the sauce.
- Fold in the spinach to wilt and stir in fresh basil. Taste and adjust seasoning with salt, pepper, or lemon juice.
- Drizzle with extra olive oil before serving for a glossy finish.
Notes
Use a block of feta for a creamier texture; crumbled feta can also work.
Dry chickpeas thoroughly before adding to prevent a watery sauce.
Add cooked chicken, shrimp, or roasted veggies for extra protein or flavor.
Turn leftovers into a pasta salad with extra lemon juice and olive oil.
For a vegan version, use plant-based feta or cashew cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 35mg
