Lemon Feta & Tomato Pasta

By February 12, 2021Recipes
Lemon Feta and Tomato Pasta used for nutrition education

Lemon Feta & Tomato Pasta

Serves 6-8


  • 1-pound whole grain pasta, such as rotini or penne
  • 2 cups cherry tomatoes
  • 1/4 cup + 1 tablespoon olive oil
  • 1 cup crumbled feta cheese
  • 2-3 garlic cloves, chopped
  • 1 can chickpeas, rinsed & drained
  • 1 teaspoon salt, divided
  • Black pepper, to taste
  • 1 teaspoon oregano
  • Juice & zest of 1 lemon
  • 2 tablespoons chopped parsley or basil


  1. Preheat the oven to 400 degrees F.
  2. Add the tomatoes to an oven-safe baking dish. Drizzle 1/4 cup olive oil over the tomatoes. Sprinkle with 1/2 teaspoon salt and a dash of pepper. Roast in the oven for 15 minutes, or until the tomatoes begin to release their juices.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid and drain the pasta. Set aside.
  4. Remove the tomatoes from the oven. Stir in the crumbled feta, garlic cloves, rinsed & drained chickpeas and the remaining 1 tablespoon olive oil to the tomatoes. Season with the remaining 1/2 teaspoon salt, another dash of pepper, and the oregano.
  5. Roast for another 10-12 minutes or until the tomatoes are blistered.
  6. Remove the tomatoes and feta from the oven. Stir in the lemon zest, lemon juice, and the chopped herbs.
  7. Stir in the cooked pasta until the noodles are coated. If the pasta is too dry, stir in some of the reserved cooking liquid to loosen the pasta.
  8. Serve!

Chef’s Notes:

  • Instead of feta cheese, this recipe can be made with ricotta, cream cheese, or fresh mozzarella!

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