Roasted Veggie Pasta with Feta Recipe

Introduction

Roasted Veggie Pasta with Feta is a vibrant and flavorful dish that combines tender roasted vegetables with tangy feta and peppery arugula. This easy recipe brings together simple ingredients for a wholesome, colorful meal perfect for any weeknight.

Ingredients

• 1 pound fusilli (or other chunky pasta)
• 6 ounce block of feta
• 1 cup cherry tomatoes
• 1 red onion (cut into thin wedges)
• 2 small zucchini (diced into 1/2 inch pieces)
• 1 orange bell pepper (diced into 1/2 inch pieces)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 2 cups fresh baby arugula

Instructions

1. Step 1: Preheat oven to 400 degrees F.
2. Step 2: Place the feta block and all the vegetables on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Drizzle the remaining olive oil and salt over the feta.
3. Step 3: Bake for 15 minutes or until the cherry tomatoes burst and the vegetables are tender.
4. Step 4: While the veggies roast, cook the pasta in very salty boiling water according to package instructions. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
5. Step 5: In a large bowl, combine the warm pasta, reserved pasta water, and baked feta. Stir to break up the feta and evenly coat the pasta.
6. Step 6: Add the roasted vegetables, remaining olive oil, salt, black pepper, lemon juice, and arugula. Gently toss until everything is combined.
7. Step 7: Serve immediately or refrigerate for later.

Tips & Variations

• Use a sturdy pasta shape like fusilli or penne to hold the sauce and chunks of roasted veggies well.
• Swap out veggies based on seasonality—eggplant or mushrooms work great for roasting.
• For extra richness, drizzle some extra virgin olive oil just before serving.
• Add crushed red pepper flakes for a hint of heat if you like a spicy touch.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if it seems dry. The arugula may wilt upon reheating, so you can add fresh greens when serving if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of feta?

Feta provides a salty tang that’s key to this dish, but you can substitute with goat cheese or ricotta salata for a different flavor profile.

Is it necessary to reserve pasta water?

Yes, the reserved pasta water helps create a creamy sauce when mixed with the melted feta and pasta, ensuring everything binds nicely without drying out.

Roasted Veggie Pasta with Feta Recipe

Print Recipe

★★★★★

4.5 from 149 reviews

A vibrant and flavorful Roasted Veggie Pasta with Feta, combining oven-roasted cherry tomatoes, red onion, zucchini, and bell pepper with tangy feta cheese and peppery arugula. This easy, wholesome dish is perfect for a quick weeknight dinner or meal prep.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound fusilli (or other chunky pasta)

Vegetables and Cheese

• 6 ounce block of feta
• 1 cup cherry tomatoes
• 1 red onion (cut into thin wedges)
• 2 small zucchini (diced into 1/2 inch pieces)
• 1 orange bell pepper (diced into 1/2 inch pieces)

Seasoning and Extras

• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 2 cups fresh baby arugula

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get it ready for roasting the vegetables and feta.
2. Prepare Veggies and Feta: Arrange the cherry tomatoes, red onion wedges, diced zucchini, and diced orange bell pepper on a parchment-lined baking sheet. Place the block of feta cheese on the same sheet. Drizzle 1 tablespoon of olive oil over the vegetables and feta. Sprinkle 1 teaspoon of kosher salt evenly on top to enhance the flavors.
3. Roast: Bake the vegetables and feta in the oven for about 15 minutes, or until the cherry tomatoes have burst and the veggies are tender.
4. Cook Pasta: While the veggies roast, bring a large pot of very salty water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, then set the pasta aside.
5. Combine Ingredients: In a large mixing bowl, crumble the roasted feta and add it to the reserved pasta water. Stir to create a creamy sauce. Add the cooked pasta and toss to coat evenly. Then fold in the roasted vegetables along with the remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, black pepper, freshly squeezed lemon juice, and fresh baby arugula. Stir gently until everything is combined and coated with the sauce.
6. Serve or Store: Serve the roasted veggie pasta immediately for the best flavor and texture. Alternatively, refrigerate in an airtight container for up to 4 days for meal prep.

Notes

• Use chunky pasta like fusilli to hold the sauce and vegetables well.
• Reserve some pasta water to help create a smooth feta sauce.
• You can substitute or add other seasonal vegetables for roasting.
• Serve warm or at room temperature.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: roasted vegetable pasta, feta pasta, Mediterranean pasta, healthy pasta recipe, easy dinner, vegetarian pasta