Kayla, Koda and Carrots: Recipe from Our Garden

Kayla, Koda and Carrots: Recipe from Our Garden

Cooking is more than just preparing a meal; it’s an art that engages all your senses, and the satisfaction is even greater when you grow your own ingredients. Today was the first harvest of our little garden, and I had to make one of my all-time f...

Author

Lehman's

Ingredients

• 1 block of Feta cheese
• 2 cups of roma tomatoes
• 4 cloves of garlic
• 1/4 cup of olive oil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper
• 12 ounces of penne pasta
• Fresh basil leaves, for garnish

Directions

1. Preheat your oven to 400°F (200°C).
2. In your Dutch oven, combine the Roma tomatoes, sliced into chunks, garlic cloves, dried oregano, red pepper flakes, olive oil, and a pinch of salt and black pepper. Toss everything together to coat.
3. Create a space in the center of the tomatoes for the feta cheese block.
4. Place the feta cheese block in the center and drizzle a bit of olive oil on top.
5. Cover the Dutch oven with its lid and place it in the preheated oven. Bake for 35 minutes.
6. While it’s baking, cook the pasta according to the package instructions until al dente. Drain and set aside.
7. Carefully remove the Dutch oven from the oven using oven mitts.
8. Using a fork, gently mash the softened feta cheese and garlic cloves, and mix it with the roasted tomatoes until well combined.
9. Add the cooked pasta to the tomato and cheese mixture in the Dutch oven.
10. Toss everything together to ensure the pasta is well coated.
11. Cut some fresh basil leaves and scatter them over the pasta.
12. Serve the Feta Pasta in individual plates or bowls.