Lemon-Feta-Pasta
A refreshing and creamy pasta dish featuring baked feta, zesty lemon, and fresh basil, perfect for quick weeknight dinners.
Ingredients
- 8 oz pasta (spaghetti or penne)
- 8 oz feta cheese (crumbled)
- 2 Tbsp lemon juice (freshly squeezed)
- 1 Tbsp lemon zest
- 2 cloves garlic (minced)
- 3 Tbsp olive oil
- to taste fresh basil
- to taste pepper
- ¼ cup pine nuts (optional, toasted)
- to taste spinach or other vegetables (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a baking dish, combine crumbled feta, lemon juice, lemon zest, minced garlic, and olive oil. Mix well.
- Bake the feta mixture for about 20 minutes until soft and aromatic.
- While the feta is baking, cook the pasta in a pot of salted boiling water until al dente, according to package instructions.
- Reserve a cup of pasta water, then drain the pasta.
- Add the drained pasta to the baking dish with the baked feta mixture. Stir to combine, adding reserved pasta water as needed for consistency.
- Fold in fresh basil and pepper. Add any additional vegetables or toasted pine nuts if desired. Toss to coat evenly.
- Serve hot, garnished with extra basil and a drizzle of olive oil if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.