If you’ve been on social media at all in the last few weeks you have most likely caught sight of the viral feta and tomato pasta home grown chefs have been creating.
Last year at this time, during our first lockdown, we were all seemingly learning how to bake bread. This time around, thanks to the unity of the internet, cheese and pasta have been beckoning us all to gather and create in the kitchen!
Truth be told, I’m not mad about it.
However, my pants beg to differ. 😳😆
If you’re like me, you’ve gotta try all the new food crazes. But if you’re also like me, you don’t mind attempting to make indulgent food a tad bit healthier while you’re at it.
So, I slightly hacked this recipe and sneakily tucked in so many extra veggies into it. The best part? My kids had no idea and declared it “Amazing!”.
Yaaaaaaasssssssss.
So, it’s fair to say this viral recipe I’ve kind of hacked is delicious, AND it’s a little nutritious too. 😉
Here’s how I made mine: (Scroll down to save my recipe card!)
2 teaspoons of EVOO
1 block of feta
2 cups of baby tomatoes
3 cloves of garlic, crushed
2 tablespoons of pesto
add salt, pepper + chilli flakes to taste
1 package of pasta
3 spiralized zucchinis
Combine EVOO, tomatos, feta, garlic, pesto and spices in a baking dish.
Bake at 350F for approximately 30 minutes
Meanwhile boil pasta until al dente, then add spiralized zucchini to your hot water.
Cook until desired texture is obtained
Drain and rinse with cold water and set aside.
Combine your feta and tomato mixture to your pasta and zucchini noodles.
Top with Parmesan, freshly ground pepper and enjoy!
If you’re into watching recipes unfold, I’ve shared how to create this one on my Instagram! Come say hi and let me know if you added any other veggies to this one. I’d love to know!
