Mediterranean Baked Feta Pasta with Zucchini Ribbons and Lemon-Infused Olive Oil

Ingredients

• 8 oz whole-grain pasta
• 1 block feta cheese
• 2 cups cherry tomatoes, halved
• 2 medium zucchini, cut into ribbons
• 1 cup extra virgin olive oil, divided
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 cup fresh basil, chopped
• 1 tsp salt
• 1 tsp black pepper

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Place the block of feta in the center of a baking dish. Surround it with halved cherry tomatoes, and drizzle with 2 tablespoons of olive oil.
3. 03
   Sprinkle the minced garlic, red pepper flakes, salt, and black pepper over the feta and tomatoes. Bake for 25-30 minutes until the tomatoes burst and the feta is golden and soft.
4. 04
   While the feta is baking, cook the whole-grain pasta according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta.
5. 05
   In a large bowl, toss the zucchini ribbons with the remaining olive oil and lemon zest.
6. 06
   Remove the baking dish from the oven and gently mash the feta and tomatoes with a fork to create a creamy sauce.
7. 07
   Add the cooked pasta, zucchini ribbons, and reserved pasta water to the baking dish. Toss everything together until well combined.
8. 08
   Fold in the fresh basil and adjust seasoning to taste with additional salt and pepper if needed.
9. 09
   Serve the pasta warm, drizzled with any remaining lemon-infused olive oil for extra flavor.