Baked Feta Pasta
Ingredients: serves 4
200 Grams of Danish Feta
2 Egg’s
250 grams of San Remo Pulse Chickpea Pasta
500 grams of Cherry Tomatoes (2 punnets)
2 tbl of Olive Oil
1 tbl of mixed herbs
2 cloves of garlic
1 sprig of fresh rosemary
2 handfuls of baby spinach
Optional: Make me #BALANCED #VHP by adding 400 grams of cooked chicken or prawns on top.
Method:
Pre-heat the oven to 180 degrees.
Dice the garlic cloves into small chunks.
Get a rectangle baking tray and pour in the cherry tomatoes, add 1 tablespoon of olive, the dried herbs and diced garlic. Then use your hands to distribute the oil, herbs and garlic evenly through the tomatoes. Then push to the side and place the block of feta in the middle. Place the sprig of rosemary sitting on top of the feta and place in the oven for 25 minutes to bake.
While the feta and tomatoes bake place a large pot of water on to boil. Add a pinch of salt to the water.
When the water is boiled, after the feta and tomatoes have been in the oven for 20 minutes add the pasta to the pot of water to cook, bring back to the boil and cook for 12-15 minutes until al dente. Then drain the pasta well and place back into the pot.
Whisk up the eggs in a jug.
Remove the tray from the oven, remove the rosemary spring and discard. Mash the feta with a fork and then stir through the tomatoes. Then add the feta and tomatoes from the oven tray into the pot with the pasta, stir, then add the whisked eggs and stir again. Turn the heat back on very low and stir well.
Roughly chop the spinach and mix it through for a minute. Taste and season with salt & pepper if needed. I found no salt was needed.
Serve into four even serves and enjoy guilt free.
** Note if you adding prawns or chicken cook it when the pasta is boiling and add it to the pasta last.
Facts: A Super Lean Dinner Club meal meaning it has less than 450 calories and more than 25 grams of protien. This dish is a fantastic vegetarian pasta dish which has all 9 essential amino acids. High in fiber, calcium , vitamin C and B vitamins.