NOTE: You can alter the spices based on your personal taste. A vegetarian meal you will enjoy over and over again. Serve with a nice green salad and some crusty bread. I like to say chiffonade because it sounds so fancy but really, just roll a few fresh basil leaves together and, using a sharp knife, slice them very thin. Garnish with a chiffonade of fresh basil. Continue stirring to combine and add the reserved pasta water. Remove the tomatoes and cheese from the oven and stir to combine. Two ounces of bourbon, one tablespoon of fresh squeezed lime juice, and a 6 oz bottle of ginger beer…garnished with a sprig of mint and a slice of lime. While the pasta is cooking and the cheese and tomatoes are roasting, make yourself a cocktail. While your tomatoes and feta are roasting, prepare your pasta according to the package instructions or spiralize your zucchini. Nestle the block of feta in the center and drizzle with the remaining 2 T of olive oil.īake for approximately 40-45 minutes until the top of the feta is golden and the tomatoes are bursting. Pour the tomato mixture into a 9×13 baking dish. In a medium size bowl combine the tomatoes with the shallots and garlic, 4 T of olive oil, salt, pepper flakes, and thyme. Next time I will try the zoodles.ġ tsp red pepper flakes (I used Aleppo flakes) This will definitely be on our menu again. This recipe is SO easy, and everyone, of course, loves pasta.
FETA TOMATO PASTA FULL
This is certainly the time of year for gardens full of zucchini, but when I decided this was going to be dinner I had none. I made it with penne pasta, but my daughter and friend Jane have been spiraling zucchini and they made it with zoodles. Last night was my first time, and we absolutely loved it. I passed the recipe on to my friend Jane and she has made it several times. Not sure of the source, but since she sent it, I’ve seen similar recipes in several places. Quite awhile ago my daughter made this dish and sent me the recipe.
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