Feta pasta with a twist

Ingredients

• 2 cups Cherry Tomatoes (halved)
• 200 g Feta Cheese (block, crumbled after roasting)
• 1/2 cup Ricotta Cheese (room temperature)
• 1/4 cup Parmesan Cheese (freshly grated, plus extra for serving)
• 1/4 cup Fresh Basil Leaves (packed, roughly torn)
• 12 oz Pasta (penne, fusilli or any short pasta)
• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 1.5 lb total)
• 2 tbsp Olive Oil (extra‑virgin, divided)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• ½ tsp Dried Rosemary
• to taste Salt
• to taste Black Pepper
• ½ cup Pasta Water (reserved from cooking pasta)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the vegetables.

   Time: PT10M

   Temperature: 400°F

2. Prepare Tomatoes and Feta

   Halve the cherry tomatoes and spread them on a baking sheet. Place the block of feta in the center and drizzle lightly with olive oil.

   Time: PT5M

3. Roast Tomatoes & Feta

   Roast in the preheated oven for about 20 minutes, stirring once, until the tomatoes are softened and the feta is lightly melted.

   Time: PT20M

   Temperature: 400°F

4. Season Chicken Thighs

   Pat the chicken thighs dry, then coat with olive oil, lemon juice, dried oregano, thyme, rosemary, salt and pepper.

   Time: PT5M

5. Air‑Fry Chicken

   Place the seasoned thighs in the air fryer basket, skin side up, and cook at 375°F for 25‑30 minutes, flipping halfway, until the edges are crispy and the internal temperature reaches 165°F.

   Time: PT30M

   Temperature: 375°F

6. Boil Pasta Water

   Bring a large pot of salted water to a rolling boil.

   Time: PT10M

   Temperature: 212°F

7. Cook Pasta

   Add the pasta and cook according to package directions, about 10 minutes, until al dente.

   Time: PT10M

   Temperature: 212°F

8. Reserve Pasta Water & Drain

   Before draining, scoop out ½ cup of the hot pasta water, then drain the pasta in a colander.

   Time: PT2M

9. Make the Sauce

   In a mixing bowl, mash (or blend) the roasted tomatoes and feta together, then stir in ricotta, fresh basil, grated Parmesan, and a splash of the reserved pasta water until smooth.

   Time: PT5M

10. Combine Pasta & Sauce

    Toss the cooked pasta with the sauce, adding more pasta water if needed to coat evenly.

    Time: PT3M

11. Plate and Serve

    Divide the sauced pasta among plates, top each serving with sliced air‑fried chicken thighs, and finish with a sprinkle of extra Parmesan.

    Time: PT2M

Nutrition Facts

Calories

855

Protein

45 g

Carbohydrates

80 g

Fat

35 g

Fiber

5 g