Place cherry tomatoes and frozen spinach in a baking dish. Place the feta in the middle and top it with chili. Drizzle with olive oil and season with a good pinch of salt and pepper. Bake for 30 minutes in the preheated oven.
In the meantime, cook the tagliatelle according to the package instructions al dente. Drain and set aside.
Toss tagliatelle with the cooked feta & serve!
Notes
Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.Gluten-Free: Use gluten-free pasta!Low FODMAP: This recipe (1 portion a day) is suitable for a low FODMAP diet IF you swap pasta with gluten-free pasta and omit the chili.