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Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian



Makes about 6 servings

2 1/2 cups cherry or grape tomatoes (about

1 head of garlic, each clove unwrapped from skin (skin discarded)

1 small sweet onion, julienned (cut into thin strips)

4 cups washed spinach, slightly packed

1/2 cup extra virgin olive oil

1/4 teaspoon salt of your choice + 1/4 teaspoon black pepper

8-ounce block feta cheese

8 ounces your choice pasta (bean based, GF, whole wheat), dry

1/4 cup packed chopped fresh basil (more for garnish if desired)



  1. Preheat oven to 400-degrees. Place tomatoes, garlic cloves, onions and spinach in baking dish. Pour olive oil on top and sprinkle salt and pepper over the top and toss to combine.
  2. Place block of feta in the middle of baking dish surrounded by the veggies and flip the feta over a couple times to coat well with oil and seasoning.
  3. Bake uncovered until tomatoes burst and feta has melted (about 35 minutes). Toward the end of baking, cook, pasta according to package directions. Drain noodles and reserve 1/3 cup of cooking liquid in case you need it.
  4. Smash tomato/feta mixture together in baking dish with spatula, stirring in pasta water if needed. Gently toss in hot pasta and basil. ENJOY!

Nutrition per Serving