# What You'll Need:
→ Dairy
01 - 7 oz feta cheese block
→ Vegetables
02 - 17.6 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)
# How to make it:
01 - Preheat the oven to 400°F.
02 - Place the feta cheese block in the center of a large ovenproof baking dish. Surround with cherry tomatoes, sliced red onion, diced red bell pepper, and minced garlic.
03 - Drizzle 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 block centered.
04 - Bake for 25 minutes until the tomatoes burst and the feta turns golden and soft.
05 - Meanwhile, cook the pasta in salted boiling water until al dente according to package instructions. Reserve about ⅓ cup of pasta water, then drain.
06 - Remove the baking dish from the oven. Add baby spinach and lemon zest to the dish.
07 - Add the cooked pasta and reserved pasta water to the dish. Stir until the feta melts and forms a creamy sauce that coats the pasta evenly.
08 - Taste and adjust seasoning as needed. Garnish with torn fresh basil leaves and serve immediately while warm.
