# Ingredients:
→ Dairy
01 - 7 oz feta cheese block
→ Vegetables
02 - 1 lb 1.6 oz cherry tomatoes, whole
03 - 2 cloves garlic, minced
04 - 1 small red onion, thinly sliced
05 - 3.5 oz baby spinach
06 - 1 small red bell pepper, diced
07 - Zest of 1 lemon
→ Pasta
08 - 10.5 oz short pasta (penne, fusilli, or rigatoni)
→ Herbs & Seasonings
09 - 2 tbsp extra-virgin olive oil
10 - 1 tsp dried oregano
11 - 1 tsp dried thyme
12 - ½ tsp crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp fresh basil leaves, torn (for garnish)
# Instructions:
01 - Set the oven to 400°F to warm up.
02 - Place the block of feta cheese in the center of a large ovenproof baking dish. Arrange cherry tomatoes, red onion, red bell pepper, and minced garlic around the feta.
03 - Drizzle extra-virgin olive oil over the vegetables and feta. Sprinkle with dried oregano, thyme, crushed red pepper flakes if using, salt, and black pepper. Gently toss the vegetables while keeping the feta centered.
04 - Bake the dish for 25 minutes until the tomatoes burst and the feta turns golden and soft.
05 - While baking, boil the pasta in salted water until al dente according to package instructions. Reserve approximately ⅓ cup (100 ml) of the pasta water then drain.
06 - Remove the baking dish from the oven. Stir in the baby spinach and lemon zest.
07 - Add the drained pasta and reserved pasta water to the baking dish. Mix thoroughly until the feta melts and forms a creamy sauce coating the pasta.
08 - Taste the dish and modify seasoning with extra salt or pepper if needed.
09 - Sprinkle torn fresh basil leaves on top and serve warm.
