- Preheat oven to 400°F. Place tomatoes in a baking dish and toss in olive oil, salt and pepper. Bake for 10 to 15 minutes or until tomatoes pop and look roasted.
- Meanwhile, boil a large pot of salted water and cook pasta for 4 to 5 minutes or until al dente. Drain and toss with roasted tomatoes, their juices, basil, and Feta, drizzling with more olive oil if needed. Serve warm or at room temperature.
Calories 820, Carbohydrates 87g, Cholesterol 50mg, Fat 41g, Fat Calories 367, Fiber 3g, Protein 23g, Saturated Fat 12g, Sodium 877mg. Daily Values: Calcium 292.31mg 29%, Phos 210.58mg 21%, Copper 0.07mg 4%, Zinc 1.78mg 12%, Panto 0.62mg 6%, Biotin 4.34mcg 1447%, Magnesium 20.81mg 5%, Iron 2.25mg 13%, Vitamin B6 15%, Vitamin C 18%, Vitamin B12 16%, Vitamin D 2%, Vit E-a-Toco 15%, Vitamin A 20%. Percent Daily Values are based on a 2,000 calorie diet.