Ingredients:

  • 8 oz Feta cheese (one whole block)
  • 2 pints Cherry or Grape tomatoes
  • 1/2 cup Extra virgin olive oil
  • 4 cloves Fresh garlic, smashed
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • Sea salt and freshly cracked black pepper to taste
  • 12 oz Keto-friendly noodles (Palmini, Konjac, or Zucchini noodles)
  • 1/2 cup Fresh basil leaves, chiffonade
  • 1/4 cup Grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the block of feta in the center of a 9x13 inch baking dish.
  2. Surround the cheese with the cherry tomatoes and smashed garlic cloves. Drizzle the entire dish generously with 1/2 cup extra virgin olive oil. Sprinkle the oregano and red pepper flakes over the tomatoes.
  3. Place the dish in the center rack of the oven and bake for 30–35 minutes until the tomatoes burst and the feta is soft and slightly golden.
  4. While roasting, prepare the keto noodles by rinsing thoroughly and boiling or pan-searing according to package instructions.
  5. Remove the baking dish from the oven. Use a spoon to mash the feta and tomatoes together until they form a creamy, cohesive sauce.
  6. Fold in the prepared noodles, fresh basil, and optional Parmesan cheese. Toss until the noodles are fully coated in the sauce and serve immediately.