Description
Feta Pasta with tomatoes and asparagus is a creamy and easy pasta casserole. Cook the pasta while the cheese and tomatoes bake for a quick dinner.
Ingredients
Scale
- 4 cups cherry or grape tomatoes
- 8 oz asparagus, ends trimmed and cut into bite-size pieces
- 1/3 cup extra virgin olive oil, plus 1 Tbsp to drizzle over cheese
- 1/4 tsp salt
- 1/2 tsp black pepper
- 8 oz block Feta Cheese
- 10 oz penne pasta
- 4 garlic cloves, finely minced, divided
- 1/4 cup fresh parsley or basil, finely minced
Instructions
- Prep: Preheat oven to 400ËšF.
- Combine: Add tomatoes and asparagus to a 9×13 casserole. Add 1/3 cup olive oil, 2 minced garlic cloves, 1/2 tsp black pepper, and 1/4 tsp salt. Toss to combine.
- Arrange: Make a space in the center and place the 8 oz block of feta in the pan. Drizzle the top with 1 Tbsp olive oil and another sprinkle of black pepper.
- Bake: Bake at 400ËšF for 30 minutes until tomatoes start to burst.
- Cook Pasta: Halfway through baking, boil salted water and cook pasta according to package instructions. Drain, reserving some cooking water.
- Finish Sauce: Remove casserole from oven. Stir in remaining minced garlic and parsley. Use the back of a large spoon to press the cheese into the olive oil and stir until well dispersed.
- Mix: Stir in drained cooked pasta. Add reserved pasta water as desired for a saucier consistency. Serve warm.
Notes
Use short pasta like Penne, Rigatoni, or Fusilli for easier mixing. To make the pasta creamier, add reserved hot pasta water before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Finnish
Nutrition
- Serving Size: 1 serving
- Calories: 411 kcal
- Sugar: 6 g
- Sodium: 535 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 34 mg