Barilla® Penne with Baked Saputo Feta and Fall Vegetables
Ingredients 8 Number of Servings
1 pack Barilla Penne
4 Tbsp. Extra virgin olive oil, divided
10 Each Brussel sprouts, halved
8 oz. domestic mushrooms, sliced 1/3 inch
1 pt. Cherry tomatoes, cleaned, whole
1 Each Leek, cleaned and diced
1 Tsp. Fresh thyme leaves
1 8oz. Saputo Feta cheese, whole
TT Sea salt and black pepper
Preheat oven to 425⁰F. Combine all vegetables in a mixing bowl. Season with salt, pepper, thyme and 3 tbsp. of olive oil. Mix well.
Place vegetables in a greased baking pan and add Saputo Feta cheese in the center. Place in the oven for 25-30 minutes. Meanwhile, cook Barilla penne according to directions. When pasta is 2 minutes away from being fully cooked, take the feta/vegetables mixture out of the oven and add ½ cup of pasta cooking water to the vegetables.
- With the help of a stirring spoon, smash Saputo Feta cheese and mix it to the water/vegetables in the baking pan.
- Drain pasta and toss within the pan with everything else. Drizzle with remaining extra virgin olive oil before serving.