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Roasted Pear Pasta with Cinnamon and Feta

30
Prep Time
15
Cook Time
4
Servings
Here is a wonderful, warming pasta dish full of unique flavors. Roasted pears, cinnamon, feta cheese, and toasted pine nuts make for a surprisingly delicious combination, and this meal comes together in a snap. You’ll fill your kitchen with the aroma of sweet, roasting pears and spicy cinnamon before you get your first bite of this creamy pasta. Enjoy this dish as a meal on its own, or pair it with a simple green salad dressed with Pear and Roasted Carrot Vinaigrette.
INGREDIENTS
  • 1 tablespoon plus 2 tablespoons butter
  • 3 firm ripe USA Pears, such as Bosc or Red Anjou, cut into ½-inch slices
  • 12 ounces penne pasta
  • 1 tablespoon salt (for the pasta water)
  • ½ teaspoon cinnamon, plus more for dusting
  • ¾ cup crumbled feta cheese
  • ¼ cup pine nuts, toasted
DIRECTIONS

Preheat the oven to 350 degrees. Melt 1 tablespoon butter in a small, microwave safe dish. Spread the pear slices out onto a sheet pan, drizzle with the melted butter, and toss gently to coat. Roast the pears for 15-20 minutes or until just tender. While the pears are roasting, fill a large pot with 4 quarts of water plus 1 tablespoon of salt. Cover and place over high heat to boil.

To toast the pine nuts, place them into a small sauté pan over medium-low heat and stir frequently until lightly browned, about 5 minutes. Set aside until ready to use.

When the pasta water boils, cook the penne according to the package instructions. Drain the pasta and return to the dry pot. Add the remaining 2 tablespoons butter, cinnamon, feta, and pine nuts. Stir together to melt the butter and combine the ingredients. Lastly, gently stir in the still-warm roasted pears. Transfer the pasta to a platter or bowl and sprinkle with a few pinches of cinnamon to garnish.

NUTRITION
  • Serving Size: 2 Cups (367g)
  • Calories: 640
  • Carbohydrate: 94g
  • Dietary Fiber: 8g
  • Protein: 18g

1 Comment » for Roasted Pear Pasta with Cinnamon and Feta
  1. Robin says:

    this recipe was delicious. I substituted olive oil for the butter and it turned out beautifully.

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