Ingredients
Scale
- 12 oz (340 g) penne pasta
- 8 oz (225 g) feta cheese, crumbled
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 cup plain Greek yogurt or heavy cream
- 2 cups fresh spinach (optional)
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for serving
Instructions
- Preheat oven to 400F (200C). Place feta and cherry tomatoes in a baking dish, drizzle with olive oil, add garlic and oregano; roast 20-25 minutes until feta is creamy and tomatoes blister.
- Meanwhile, cook pasta in salted water until al dente. Reserve 1/2 cup pasta water.
- Mash the feta-tomato mixture and stir in Greek yogurt or cream to create a smooth sauce. Add reserved pasta water to reach desired consistency.
- Drain pasta, return to pot, and toss with sauce and spinach until wilted. Season with salt and pepper and serve with basil.
Notes
- For extra protein, fold in cooked chicken or chickpeas after mixing the pasta and feta sauce.
- If you prefer a thinner sauce, add more pasta water a tablespoon at a time.
- Leftovers can be refrigerated 3-4 days; reheat gently.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Bake, Boil, Toss
- Cuisine: Mediterranean, Italian
- Diet: Vegetarian, High-Protein
Nutrition
- Serving Size: 1 cup (210 g)
- Calories: 420 Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 45 mg
