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Single serving of baked feta pasta with zucchini noodles on white plate

Baked Feta with Zucchini Noodles

Roasted feta and burst cherry tomatoes create a creamy sauce tossed with spiralized zucchini for a lighter take on the viral pasta.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • - 1 block 8 oz feta cheese
  • - 2 pints cherry tomatoes
  • - 4 cloves garlic smashed
  • - 3 tablespoons olive oil
  • - 1/2 teaspoon red pepper flakes
  • - 4 medium zucchini spiralized
  • - Fresh basil for topping
  • - Salt and pepper to taste

Method
 

  1. **Preheat.** Heat oven to 400°F. Arrange cherry tomatoes and garlic in a baking dish with olive oil, salt, pepper, and red pepper flakes.
  2. **Place.** Set the feta block in the center of the tomatoes and drizzle with olive oil.
  3. **Roast.** Bake 35 to 40 minutes until tomatoes burst and feta is golden.
  4. **Mash.** Break the feta apart with a fork and stir into the tomatoes to form a creamy sauce.
  5. **Toss.** Add spiralized zucchini to the hot dish and fold gently until coated, about 2 minutes.
  6. **Serve.** Top with fresh basil and optional add-ins.

Notes

- Pat zucchini dry before adding to the sauce to prevent a watery result.
- Use full-fat block feta for the creamiest texture.
- Don't toss zucchini over heat. Residual heat from the baking dish is enough.