Name: Baked Feta Pasta with Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Grape tomatoes - 1 pint; Asparagus, trimmed and chopped - 1 bunch; Zucchini, halved lengthwise and cut in 1/4 inch slices - 1 medium; Yellow onion, chopped - 1 medium; Red bell pepper, chopped - 1 medium; Fresh sweet corn, kernels cut from the cob - 1 ear; Extra-virgin olive oil, or as needed - 4 tablespoons; Red pepper flakes - 1 teaspoon; Sea salt and freshly cracked black pepper to taste - 1 teaspoon; Block feta cheese - 1 (16 ounce) package; Fresh thyme - 4 sprigs; Rigatoni pasta - 1 (16 ounce) package; Lemon - ½ medium; Fresh parsley, chopped - ¼ bunch; Grated Pecorino Romano cheese, or more to taste - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Baked Feta Pasta with Vegetables

1. Grape tomatoes - 1 pint

2. Asparagus, trimmed and chopped - 1 bunch

3. Zucchini, halved lengthwise and cut in 1/4 inch slices - 1 medium

4. Yellow onion, chopped - 1 medium

5. Red bell pepper, chopped - 1 medium

6. Fresh sweet corn, kernels cut from the cob - 1 ear

7. Extra-virgin olive oil, or as needed - 4 tablespoons

8. Red pepper flakes - 1 teaspoon

9. Sea salt and freshly cracked black pepper to taste - 1 teaspoon

10. Block feta cheese - 1 (16 ounce) package

11. Fresh thyme - 4 sprigs

12. Rigatoni pasta - 1 (16 ounce) package

13. Lemon - ½ medium

14. Fresh parsley, chopped - ¼ bunch

15. Grated Pecorino Romano cheese, or more to taste - 1 tablespoon

How to cook deliciously - Baked Feta Pasta with Vegetables

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Combine grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a baking dish large enough to accommodate all vegetables. Drizzle generously with olive oil and sprinkle with pepper flakes as well as a hit of salt and pepper. Toss to coat and make a well in the center of the dish. Place feta blocks in the well and drizzle with more olive oil. Season feta with salt, pepper, and a pinch of pepper flakes. Nestle thyme sprigs into the veggies around the dish.

3. Stage

Bake uncovered in the preheated oven until vegetables are soft and feta is lightly browned, about 40 minutes.

4. Stage

When the vegetables and feta have cooked for 25 minutes, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup of pasta water. Set aside.

5. Stage

When the vegetables and feta are finished cooking, turn the broiler to 500 degrees F (260 degrees C) and broil vegetables for 1 minute for some final browning.

6. Stage

Squeeze lemon over vegetables and feta and stir in fresh parsley. Stir in rigatoni and reserved pasta water to help feta coat pasta evenly. Season with salt and pepper as needed and sprinkle with Pecorino Romano cheese.