This fresh summer pasta comes together in minutes and is the perfect dish to enjoy on a hot summer night. It’s light but filling without the added gluten! The creamy, soft-melty feta makes it feel luxurious. Cook, relax and enjoy!

What you’ll need:

2 cloves garlic (0.4 oz) 12 oz mixed color cherry tomatoes 6 oz gluten free penne pasta (Barilla) 4 oz feta 1.5 oz baby arugula olive oil coarse salt fresh ground black pepper

Equipment:

large pot strainer

Suggested Sips: A white wine with a bit of acidity like a Suavignon Blanc

Recipe steps:

1. Prepare ingredients

Bring a large pot of salted water to a boil. Peel then chop garlic. Cut cherry tomatoes in half. Crumble feta.

2. Marinate tomatoes

Combine tomatoes and garlic in a large bowl with ¼ cup olive oil. Season with salt and pepper, and set aside.

3. Cook pasta

Add pasta to boiling water and cook until al dente, about 8 minutes. Drain pasta, reserving ½ cup pasta water.

4. Combine

Toss cooked pasta with tomato mixture.

5. Add cheese

Add feta to pasta along with ¼ cup reserved pasta water. Toss until cheese melts slightly and sauce coats pasta. Add more pasta water if needed.

6. Add arugula

Toss in arugula and season with salt and pepper to taste. Enjoy!