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  • Easy
  • Family Friendly
  • One Pot

One-Pot Tomato, Rocket and Feta Pasta

Greek flavours of lemon and feta add a delightful zestiness and tang to this too-easy pasta bake. A crisp salad served alongside ups the veg factor for a light midweek dinner.

45 Minutes




Cook Onion and Garlic

Thinly slice half the onion into rings and set aside. Finely chop remaining onion and crush garlic. Heat 40ml (2 tablespoons) olive oil in a medium, deep frypan with a lid over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 2–3 minutes or until onion is tender and translucent.



Cook Pasta

Finely grate and juice lemon. Dissolve stock cube in 435ml (1¾ cups) boiling water and add to the pan with cherry tomatoes, pasta and lemon rind. Season with salt and pepper and bring to the boil. Reduce heat to low, cover with a lid, and cook, stirring occasionally, for 13–15 minutes or until pasta is al dente and liquid has reduced to a slightly brothy sauce.



Prepare Onion

While pasta is cooking, place sliced onion in a large bowl with lemon juice, season to taste and stand for 5 minutes or until onion turns pink. Add 40ml (2 tablespoons) olive oil and set aside.



Make Salad

Thinly slice cucumber, chop lettuce and pick mint leaves from their stems. Place lettuce, half the mint, cucumber and half the rocket in the bowl with the onion and toss lightly to combine.



Mix Pasta

When pasta is ready, remove lid and crumble in ½ the feta, scatter with parmesan and remaining rocket and stir to just combine.



Plate Up

Top pasta with remaining feta and mint and serve with the salad.

Australians QuiteLike

One-Pot Tomato, Rocket and Feta Pasta

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.