Baked Feta Pasta with Spring Vegetables
Baked Feta Pasta with Spring Vegetables makes a family-friendly dinner you can cook almost entirely in one dish. Simply bake the vegetables together with a block of feta until the cheese is golden and bubbly, then stir it all together with cooked pasta for the ultimate no-stress meal.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- 1 cup frozen peas
- 1 cup carrots (about 2 medium carrots), sliced on the diagonal
- ½ bunch asparagus, ends removed, cut into 2-inch pieces
- ¼ cup chives, chopped
- 2 cloves garlic, smashed
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon pepper, plus more to taste
- 1 block (8 ounces) feta cheese
- 1 lemon, zested and cut into slices
- 10 ounces pasta of choice
Instructions
- Preheat oven to 400 degrees.
- In a large baking dish, combine the peas, carrots, asparagus, chives, garlic and 2 tablespoons oil. Season with salt and pepper. Toss to combine.
- Place feta block in the center of the vegetable mixture. Drizzle with remaining 2 tablespoons oil and place lemon slices on top of the feta.
- Bake for 40 to 45 minutes or until bubbling and the feta is golden brown.
- Meanwhile, cook pasta according to package directions, reserving ½ cup of the cooking water before draining.
- Discard the lemon slices from the baked feta mixture. Add the cooked pasta, reserved pasta water and lemon zest, and stir to combine. Season with additional salt and pepper to taste, if desired. Serve warm.
Find More Recipes
www.FarmFlavor.com
