Ingredients
Units
Scale
- 1 pint cherry tomatoes or grape tomatoes
- 6 oz marinated artichokes, chopped
- 1/2 cup kalamata olives
- 2 large portobellos, sliced
- 1 bunch asparagus, chopped
- 1/4 cup olive oil, divided, plus more for garnish
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 8 oz feta block
- 8 oz pasta, cooked to package instructions, reserve water
- olive oil cooking spray
Instructions
- Preheat oven to 400 degrees.
- Grease an oven-safe casserole dish with cooking spray.
- Place the tomatoes, chopped marinated artichokes, kalamata olives, slice portobellos and chopped asparagus in the greased dish.
- Drizzle with about half of the olive oil and season with the garlic powder, dried oregano, sea salt and black pepper.
- Toss to combine and coat the veggies.
- Place the block of feta in the middle of the veggies and drizzle in the remaining oil over the veggies and feta.
- Bake for 30 minutes.
- When there is about 15 minutes left, cook the pasta according to package instructions.
- Drain the pasta and set aside reserving the pasta water.
- When the veggies are done, remove from the oven and stir all the veggies and feta together, adding a little pasta water if the mixture is thick.
- Now toss in the cooked pasta, adding the pasta water as needed to make the pasta creamy and not too thick.
- Serve immediately.
- Hope you enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Main Course
- Method: One Pot