TOTAL TIME: 20 MINS
3 cups cherry tomatoes whole
1 red onion in chunks
2 cups button mushrooms chopped
1 cup asparagus chopped
1 tablespoon Herbs De Provence
1 tablespoon olive oil
8 ounce feta whole block
1/2 pound pasta any desired shaped
1/4 cup basil fresh, stems removed
Preheat oven to 350 degrees F
In a baking dish, spread out tomatoes, onion, mushrooms, and asparagus. Place the block of feta in the middle of the veggies.
Drizzle with olive oil and sprinkle with Herbs De Provence.
Bake for about 15 minutes or until tomatoes have burst and veggies are softened and golden
Meanwhile, cook your pasta according to package instructions.
Once the feta and veggies are cooked, keep the mixture in the baking dish and use a fork to mix the feta into the veggies and break up the tomatoes to mix in the juices.
Pour the pasta on top of the veggie mixture and combine.
Top with basil leaves and serve.
Serving size 1.5 cups
Calories 442 cal
Fat, total 17g
- saturated 9g