

Drizzle the olive oil and white cooking wine over the tomatoes and feta cheese, ensuring the tomatoes have been tossed with a little bit of oil.Arrange cherry tomatoes around the cheese.Place the block of feta cheese in the center of a 9×13-inch or 3-quart baking dish.2 pints cherry or grape tomatoes, preferably different colors.

#Feta pasta plus#
uncooked pasta- I use Fiber Gourmet or Barilla Plus pasta-but any pasta will work or even cooked spaghetti squash or zucchini noodles You can find all their products online HERE. I’m telling you, it has the same great taste, texture but with more fiber, fewer calories, and 1/2 the points than regular pasta! You just can’t go wrong with the Fiber Gourmet Pasta- now it’s a little more expensive but it’s so worth it to me to and it may be worth it to you!! 210 calories, & an astounding 25g of fiber vs. I’ve recently discovered Fiber Gourmet Pasta. It’s my NEW favorite low point pasta! It’s Kosher, Vegan certified, non-GMO, and has zero artificial colors or flavoring-with only 17 net carbs vs. Dry White Cooking Wine – I add dry white wine to compensate for the small amount of olive oil used which takes this dish to a whole new level of deliciousness.I use extra virgin olive oil and for this lightened up version I use 2 Tbsp. Red Pepper Flakes –for a little flavor.I like to use the variety of mixed colored cherry tomatoes. You can search HERE to find the nearest store that carries it.
#Feta pasta free#
President Cheese brand makes a fat free chunk feta cheese. Regular, reduced fat, and fat free feta would work. If you can’t find the block feta cheese- you can use crumbled feta.

Reserve 3/4 cup of pasta water, then drain well.Īs soon as the tomatoes and feta come out of the oven, stir in the garlic and bourbon. Next, bring a large pot of water to a boil over high heat.

NOTE: Keep careful watch - usually takes about 10-15 minutes. Increase oven temp to 450 degrees F, then continue to cook until the tomatoes and feta are golden brown. Place the feta in the center of the tomatoes.īake until the tomatoes have split open and the feta has softened (about 30-40 minutes). Pour the mixture into a 2 1/2 to 3-quart baking dish. In a medium sized bowl, toss the cherry tomatoes, olive oil, red pepper flakes, 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Preheat oven to 400 degrees F and move rack to center.
