MACEDONIAN BAKED FETA TOMATO FUSILLI
RECIPE TYPE
Pasta, Vegetarian, Under 30 min
SERVES
4
Prep Time: 5 min
Cook Time: 20 min
Ingredients
1 pkg (341g) Longo’s Hiiros Cherry Tomatoes on the Vine
2 tbsp Longo’s Garlic & Herb Rub
1 pkg (200g) Longo’s Macedonian Feta, drained
1 pkg (450g) Longo’s Essentials Fusilli Pasta
Half a 142g pkg Longo’s Organic Baby Spinach and Arugula Blend
Directions
Toss together cherry tomatoes with garlic & herb rub, 1/2 cup Longo’s Mediterranean Extra Virgin Olive Oil, and pinch each of salt and pepper in a 13 x 9-inch ceramic or metal baking pan. Place feta into pan and turn over to coat with oil mixture.
Roast in preheated 425ºF oven for about 20 minutes or until tomatoes have started to split and feta has browned.
Meanwhile, in pot of boiling salted water, cook pasta for about 9 minutes or until al dente. Remove about 1 cup of the cooking water and drain pasta.
Remove tomatoes and feta from oven and use fork to mash them together. Stir in the pasta and spinach/arugula blend and add enough of the cooking water to create a creamy sauce
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 29g | Fibre 6g |
Fat 57g | Sugar 8g |
Carbs 97g | Sodium 1480mg |
