Pasta with Fresh Herbs Feta and Tomatoes
Elevate your weeknight dinner routine with this vibrant Pasta with Fresh Herbs, Feta, and Tomatoes recipe! Bursting with Mediterranean-inspired flavors, this easy 30-minute dish combines al dente pasta with juicy cherry tomatoes, fragrant fresh basil, parsley, and oregano, and creamy, tangy crumbled feta cheese. A touch of garlic, a sprinkle of lemon zest, and a drizzle of extra-virgin olive oil tie everything together, creating an irresistibly light yet flavorful sauce that clings beautifully to the pasta. Perfect for summer evenings or anytime you crave a fresh, herbaceous twist on classic pasta, this recipe is a crowd-pleaser that’s simple enough for busy nights but impressive enough for guests. Serve it garnished with additional fresh herbs and a hint of red pepper flakes for a customizable, restaurant-worthy meal at home!
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti or penne)
- 2 cups Cherry tomatoes
- 1 cup Feta cheese, crumbled
- 1 cup Fresh basil, chopped
- 0.5 cup Fresh parsley, chopped
- 2 tbsp Fresh oregano, chopped
- 2 cloves Garlic, minced
- 3 tbsp Extra-virgin olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 0.25 tsp Red pepper flakes (optional)
- 1 tsp Lemon zest
- 0.5 cup Pasta water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and burst. Lightly press them with the back of a spoon to release their juices.
Stir in the chopped basil, parsley, oregano, salt, black pepper, and red pepper flakes (if using). Cook for an additional 1-2 minutes to let the flavors meld.
Add the cooked pasta to the skillet, tossing to combine with the tomato and herb mixture.
Pour in the reserved pasta water, a little at a time, to loosen the sauce and coat the pasta evenly.
Remove the skillet from heat and gently stir in the crumbled feta cheese and lemon zest.
Drizzle the remaining 1 tablespoon of olive oil over the pasta for a glossy finish and an extra layer of flavor.
Serve immediately, garnished with extra fresh herbs and a sprinkle of feta cheese if desired.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3812 mg | 166% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 16.1 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2282 mg | 176% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2681 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
