Mediterranean Feta and Chickpea Pasta with Roasted Butternut Squash and Arugula

Ingredients

• 8 ounces chickpea pasta
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 8 ounces feta cheese, block
• 2 cups cherry tomatoes, halved
• 3 cups arugula, fresh
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice, freshly squeezed

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with half of the salt and pepper. Roast for 25-30 minutes, or until tender and caramelized.
3. 03
   In a large oven-proof dish, place the block of feta cheese in the center. Surround it with halved cherry tomatoes. Drizzle the remaining olive oil, and sprinkle with oregano, remaining salt, and pepper.
4. 04
   Bake in the preheated oven for 20-25 minutes, or until the tomatoes are bursting and the feta is soft and slightly golden.
5. 05
   While the feta and tomatoes are baking, cook the chickpea pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
6. 06
   Remove the feta and tomato dish from the oven. Add the roasted butternut squash, cooked pasta, and arugula to the dish. Gently toss everything together, incorporating the melted feta to create a creamy sauce. Use reserved pasta water as needed to achieve desired consistency.
7. 07
   Finish with fresh lemon juice and serve immediately, enjoying the vibrant flavors and textures.