Some evenings after work you just want something quick and tasty, and this is fairly healthy too.
Any leftovers are good to take to work for lunch the next day.
Serves 4
Ingredients
Feta cheese
350 Grams Cherry tomatoes (cut in half)
1 Courgette/zucchini
1 Red onion (cut into 1/2 cm slices)
2-3 Cloves of garlic (roughly chopped)
3-4 Sprigs of thyme, 1 teaspoon of dried thyme
2-3 Tbsp Olive oil
Black pepper
Enough pasta for 4 people
Method
- Preheat the oven to 180 degrees (Celsius)
- Put the block of feta in a large baking dish and surround with the chopped vegetables, garlic and herbs
- Drizzle the cheese and vegetables with olive oil and sprinkle with black pepper.
- Bake for 30 minutes
- 10 minutes before the baking dish is due to come out of the oven, put your pasta on to cook (cook according to instructions on the packet)
- After 30 minutes remove the dish from the oven, a mash the feta cheese with back of large spoon. Take 1/2 a cup of the starchy water the pasta was cooking in and add this to the cheese and vegetables and stir well until until this creates a creamy sauce (add more water if you think it needs it.
- Drain the pasta and stir through the sauce before serving
Seaneen's Sunnyside Kitchen 