Roasted Tomato Feta Pasta Toss
RECIPES

Roasted Tomato Feta Pasta Toss

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Give it a stir, and a toss, and a little splash of Newman’s Own Garlic Vinaigrette & Marinade for a hearty and tasty homemade bake that’s perfect for any night of the week.

Pair it as a side dish or try it as a main with farfalle pasta.

Serves: 4 to 6

Prep Time 15

Cook Time 45

Print Recipe

Ingredients

  1. 4 cups cherry tomatoes
  2. 2 shallots, thinly sliced
  3. 6 cloves garlic, halved
  4. 1/2 cup Newman’s Own Garlic Vinaigrette & Marinade, divided
  5. 1/2 tsp salt
  6. 1/2 tsp black pepper
  7. 1/4 tsp chili flakes
  8. 1 block (8 oz) feta cheese
  9. 6 small sprigs fresh thyme
  10. 12 oz farfalle pasta
  11. 1/4 cup thinly sliced fresh basil leaves
  12. 1 tbsp freshly grated lemon zest
  13. 2 tbsp freshly squeezed lemon juice
  14. 2 tbsp finely chopped fresh parsley

Directions

1

Preheat oven to 400°F.

2

In 9-inch square baking dish, stir together tomatoes, shallots, garlic, 1/4 cup vinaigrette, salt, pepper and chili flakes. Arrange feta in center of baking dish, with tomatoes mixture surrounding it. Top with thyme sprigs and drizzle with remaining vinaigrette.

3

Bake for 30 to 35 minutes or until tomatoes are splitting and feta is golden brown. Discard thyme sprigs. Stir together tomatoes mixture and feta until feta starts to crumble.

4

Meanwhile, cook farfalle according to package directions. Reserve 1/4 cup cooking liquid; drain farfalle.

5

Add pasta and pasta cooking liquid to tomato mixture. Add basil, lemon zest and lemon juice; stir until well coated.

6

Garnish with parsley before serving.

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