Spring Baked Feta

Spring Baked Feta




Prep Time: 25 Min
Cook Time: 40 Min

Yields: 4 Servings

 

1. Preheat oven to 400 F

 

1. Add all of the vegetables to a baking dish large enough to accommodate them. Drizzle them generously with EVOO and sprinkle them with the pepper flakes as well as a hit of sea salt and cracked pepper. Toss and make a well in the center of the dish. Place the feta in the well and drizzle with EVOO. Season with sea salt, cracked pepper, and a pinch of pepper flakes. Nestle the thyme sprigs into the veggies around the dish.

 

1. Bake uncovered for about 40 minutes. Switch to BROIL at 500 F for a minute or so for some final browning.

 

1. With 15 minutes remaining in the cook time for the feta, begin heating a large pot of cold, salted water on medium high heat. Once boiled, add the rigatoni and cook to al dente according to package directions. Strain, reserving 1 C of pasta water, and set aside.

 

1. To finish the feta, squeeze in the juice of half a lemon (or the whole one if you like it zingy) & stir in the fresh parsley. Stir in the rigatoni and add pasta water to help the feta coat the pasta more evenly. Taste and adjust salt / pepper if desired.

 

1. For service, serve up rigatoni and finish with a grating of pecorino, grana, or romano! ENJOY!

                Grocery List

• 450g Dry Rigatoni
• EVOO
• 400g Feta Cheese
• 1 Yellow Onion, chopped
• 1 Pint ZIMA Grape Tomatoes (Any grape tomato will do)
• 1 Bunch Asparagus, ends trimmed and roughly chopped
• 1 Zucchini, halved lengthwise & sliced
• 1 Bell Pepper, chopped
• 1 Cob Fresh Peaches & Cream Corn
• 4 Sprigs Fresh Thyme
• 1 Tsp. Red Pepper Flakes
• ½ Lemon
• ¼ Bunch Curly Parsley, chopped
• Sea Salt & Cracked Pepper
• Hard Cheese for Garnish