Roasted Tomato Pasta
This easy 15-minute roasted tomato pasta with feta cheese and basil is the perfect easy lunch or dinner. Make it with fresh in-season vegetables for a fantastic summer entree.
Prep Time3 minutes mins
Cook Time12 minutes mins
Total Time15 minutes mins
Course: Dinner, lunch, Main Course
Cuisine: Italian
Keyword: cherry tomatoes, easy, healthy, pasta, roasted tomato pasta, spaghetti, summer, vegetarian
Servings: 4
Calories: 564kcal
- 1 pound spaghetti (or other pasta)
- 40 cherry tomatoes
- 4 tablespoons feta cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh basil
- 1 teaspoon red pepper flakes
- 4 garlic cloves
Pre-heat the oven to 360 F / 180 C.
Boil spaghetti in salted water according to the package instructions. Drain off any excess water.
Meanwhile, place cherry tomatoes and diced garlic on a baking tray, and cover with olive oil. Bake for 10-15 minutes, or until the cherry tomatoes have developed wrinkles.
Serve the spaghetti topped with the roasted tomatoes and garlic, crumbled feta cheese and sliced fresh basil on top. Optionally, top with red pepper flakes.
- Omit the red pepper flakes if you want to make a mild version.
- Use in-season, ripe tomatoes for the best results.
- Store any leftovers in a refrigerator for up to 4 days. Reheat them in the microwave, or serve them cold.
Calories: 564kcal | Carbohydrates: 93g | Protein: 19g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 224mg | Potassium: 659mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1104IU | Vitamin C: 40mg | Calcium: 135mg | Iron: 3mg