Ingredients
1 shallot, finely sliced
4 garlic cloves, crushed
1 zucchini, sliced thinly into rounds
200g feta block, excess water drained
2 punnets cherry tomatoes - on the vine if you want the aesthetic!
1/4 cup extra virgin olive oil
2 tsp salt
1 tsp oregano
1/2 tsp chilli flakes
300g fresh linguine pasta
Zest of 1 lemon
Salt and pepper, to taste
Fresh Basil

Instructions
1. Preheat oven to 200°C (400°F).

2. Prepare the ingredients: Slice the onion and zucchini, and crush the garlic.

3. In a large cast iron french pan or oven safe pan, scatter the feta cheese in the middle. Surround with the zucchini, shallots, garlic and tomatoes.

4. Drizzle the olive oil over the ingredients and sprinkle with salt, oregano, and chili flakes.

5. Bake for 40 minutes, or until the tomatoes are golden brown and their skins start to split

6. When the tomato and feta mix is halfway through baking, bring a large pot of salted water to the boil for the pasta. Cook per package instructions until al dente, reserve 1/4 cup of pasta water prior to draining.

7. Remove the pan from the oven and place on the stove at a simmer. Add the pasta water and stir through, allowing the pasta water to reduce and combine with the tomato and feta mix.

8. Fold through your pasta to coat, and sprinkle lemon zest on top to finish.

9. Transfer to a serving dish, if desired, and serve immediately, topped with fresh basil for garnish.

Enjoy!