Description
Baked Feta Pasta Just Got a Protein Glow-Up is the perfect weeknight meal that’s both comforting and easy to prepare. With the delightful combination of roasted cherry tomatoes and creamy feta, this dish comes together in one pan for minimal cleanup. The addition of chickpeas packs a protein punch, making it nourishing as well as delicious. Brightened with fresh basil and lemon zest, every bite bursts with Mediterranean flavors. Whether you’re serving it for dinner or meal prepping for the week ahead, this recipe guarantees satisfaction with every spoonful.
Ingredients
Scale
- 7 ounces short pasta (penne, rigatoni, etc.)
- 7 ounces feta cheese
- 3 cups cherry tomatoes
- 1 can chickpeas (15 oz)
- 2 cloves garlic (crushed)
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves
- 1 teaspoon dried oregano
- Zest of 1 lemon
- Salt and black pepper to taste
- Red pepper flakes
Instructions
- Preheat oven to 430°F (220°C). In a 9×13-inch baking dish, mix together cherry tomatoes, drained chickpeas, crushed garlic, olive oil, oregano, salt, pepper, and red pepper flakes. Place the feta block in the center.
- Bake for 30–40 minutes until the feta is golden and tomatoes burst.
- Meanwhile, cook the pasta in salted boiling water until al dente; reserve half a cup of pasta water before draining.
- Once baked, mash the feta and tomato mixture into a creamy sauce. Stir in basil and lemon zest.
- Combine the sauce with cooked pasta, adding reserved water as needed for creaminess. Adjust seasoning before serving warm.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Feel free to add seasonal veggies like spinach or bell peppers for extra nutrition. For added flavor, consider incorporating toasted pine nuts or walnuts on top.