Preheat the oven to 400 degrees.
Add the cherry tomatoes, asparagus pieces, garlic, and 1/2 teaspoon of olive oil to a 10" cast-iron skillet. Toss to coat.
Place the block of feta cheese on the skillet. Drizzle the remaining oil on the top of the feta as well as the vegetables. Season with Italian seasoning and an extra dash of salt and pepper.
Bake in the oven for 25 minutes.
Meanwhile, water to a medium-sized pot and bring water to a boil. Salt the water and add the pasta. Cook for 8-10 minutes, or per package instructions, then drain.
Using a spoon, break apart the baked feta cheese in the skillet and mix it around with the vegetables. Make sure to also smear the garlic, or mince it before you mix.
Toss in the cooked pasta and the chopped basil leaves. Stir to combine, then remove to a bowl and enjoy.