Categories: Pasta
Ingredients
- 8 oz. block feta
- 2 10-oz. containers cherry or grape tomatoes
- 1 cup roughly chopped roasted red pepper
- 1 tsp fresh oregano leaves
- 6 garlic cloves
- Grated zest and juice of 1/2 lemon
- 1/2 cup olive oil
- Kosher salt, for the pasta water
- 1 lb. radiatore pasta
- 5 oz. package baby spinach
Directions
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Preheat the oven to 400. Place the feta in the center of a 9×13-inch baking dish. Sprinkle the tomatoes, roasted peppers, oregano, garlic cloves, and lemon juice and zest around the feta. Drizzle with the olive oil. Bake until the tomatoes start to burst and the cheese is very soft, 40-45 minutes.
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Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve 1 cup pasta water, then drain the pasta and return it to the pot.
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Remove the baking dish from the oven and carefully mash the mixture with a potato masher or the back of a spoon. Add the spinach and stir to wilt.
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Add the feta mixture to the pasta and toss, adding 1/2 cup of the reserved cooking water. Stir in more cooking water if needed to loosen.