| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 250 grams wholemeal pasta any shape
- 2 punnets cherry tomatoes
- 2 tsp dried oregano
- pepper
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- 200 grams reduced-fat feta
- 4 cups baby spinach
- 1 tsp grated lemon rind
Ingredients
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Instructions
- Cook pasta according to packet instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Set aside.`
- Preheat oven to 185 degrees/gas mark 6.
- In a 20 cm baking dish toss the tomatoes, oregano, pepper and garlic cloves with half the oil.
- Place the block of feta into the middle and drizzle with the rest of the oil.
- Place baking dish into oven and cook for 30 minutes, until tomatoes have blistered and feta is golden and melted.
- Stir pasta and baby spinach into the feta mix, breaking feta through pasta. Use a little of the pasta water at a time to bring the sauce together. Discard the water if you do not need it all. Pasta should be coated and creamy, not runny.
- Top with lemon zest and enjoy.
Recipe Notes
421 calories per serve