Baked Feta Broccoli Pasta

Preheat your oven to 400°F (200°C).
In a large baking dish, toss together the broccoli florets, diced shallot, olive oil, oregano, chili flakes, salt, and pepper. Spread it all out evenly.
1 head broccoli
1 medium shallot
¼ cup extra virgin olive oil
1 teaspoon dried oregano
¼ teaspoon red chili flakes
Salt and freshly ground black pepper to taste
Nestle the feta blocks right in the middle of the veggies. Drizzle just a little extra olive oil over the feta.
12 oz feta
Bake for about 20–25 minutes, or until the broccoli is tender and lightly charred and the feta looks golden around the edges.
Meanwhile, cook your fusilli pasta in boiling salted water until al dente. Reserve about ½ cup of pasta water, then drain the pasta.
Remove the baking dish from the oven and use a fork to break up the feta; it'll turn creamy and coat the veggies beautifully. Add the lemon juice and cooked pasta then toss to combine.
8 oz fusilli pasta
1 tablespoon lemon juice
Taste, add a pinch more salt or pepper if you need it, then serve hot and enjoy immediately!