Roasted tomato-feta chickpea pasta

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Cavatappi or penne12 oz
• Cherry or grape tomatoes2 pints
• Block feta cheese8 oz
• Chickpeas, drained, rinsed and dried1 15-oz can
• Garlic cloves, thinly sliced3
• Baby spinach5 oz
• Large lemon1
• Dried oregano1 tsp
• Extra-virgin olive oil3 tbsp

How dinner comes together

1. 1

   Heat the oven to 425°F. Put the feta in the center of the baking dish; surround it with the tomatoes, chickpeas and garlic.

2. 2

   Drizzle everything with olive oil and sprinkle with oregano, 1/2 teaspoon kosher salt and black pepper, keeping most of the salt off the feta.

3. 3

   Roast until most tomatoes have split, the chickpeas have golden edges and the feta is very soft, 20–25 minutes.

4. 4

   Meanwhile, cook the pasta until al dente. Reserve 1 cup pasta water, drain and return the pasta to the pot.

5. 5

   Mash the feta and tomatoes together in the baking dish. Stir in the spinach and 1/2 cup pasta water until the leaves wilt and the sauce turns creamy.

6. 6

   Fold in the pasta and lemon juice, adding enough remaining water for a glossy sauce that freely coats each piece. Season with black pepper.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• 9-by-13-inch baking dish
• Large pot
• Colander
• Wooden spoon