Sun-Dried Tomato Feta Pasta: Easy Weeknight Delight with Turkey Bacon
Enjoy a creamy and flavorful Sun-Dried Tomato Feta Pasta, perfect for weeknight dinners.
Equipment
- Baking dish
- pot for boiling pasta
- Knife
- spoon
- Colander
Ingredients
- 12 oz pasta penne or rigatoni recommended
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 8 oz block feta cheese
- 2 tablespoon olive oil from the sun-dried tomatoes jar
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- ½ teaspoon black pepper
- ¼ teaspoon salt adjust to taste
- ½ cup reserved pasta water
- 2 cups cherry tomatoes halved
- 2 cups fresh spinach
- ¼ cup chopped fresh basil optional
Instructions
- Preheat oven to 400°F (200°C).
- Place the feta block in the center of a baking dish. Surround with sun-dried tomatoes and cherry tomatoes. Drizzle with olive oil and sprinkle garlic, red pepper flakes, salt, and black pepper over everything.
- Bake for 25–30 minutes, or until tomatoes are blistered and feta is golden on top.
- While baking, cook the pasta according to package instructions. Reserve ½ cup of the pasta water before draining.
- Remove the baking dish from the oven. Use a spoon to mash the feta and tomatoes into a creamy sauce.
- Add the cooked pasta, reserved pasta water, and spinach to the dish. Stir until the spinach wilts and the sauce coats the pasta evenly.
- Garnish with fresh basil before serving, if desired.
Notes
This vegetarian-friendly recipe is ideal for busy weeknight dinners and meal prep.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 58gProtein: 14gFat: 21gSodium: 560mgFiber: 5g
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