Step 1- Preheat oven & prepare the produce
Preheat the oven to 400F. Wash and dry all produce. Cut the summer squash into ¼ inch half-moon slices, thinly slice the shallot, and peel the garlic cloves. To a baking dish, add the cherry tomatoes, sliced squash, garlic cloves, red pepper flakes, and salt & pepper. Drizzle ¼ cup of olive oil over the whole pan and toss, making sure to coat all the vegetables.

Step 2- Add the dip
In the baking dish, clear away some of the coated vegetables, leaving a small hole in the center. Empty the whole container of Tribe Roasted Garlic Feta Dip into the hole. Cook uncovered for 30-35 minutes or until the tomatoes are burst and bubbling.

Step 3- Cook the pasta
While the feta and vegetables are baking, cook the pasta, reservinng ¼ cup of pasta water.

Step 4- Mix & serve
Once the feta vegetables are done, remove them from the oven and add lemon juice, zest, and chopped basil. Stir around the mixture so the juicy tomatoes burst and mix into the melty cheese, making a thick sauce. Add cooked pasta and reserved pasta water to the dish, and stir again to incorporate. Top with more chopped basil and red pepper flakes. Enjoy!