Roasted Veggie Pasta with Feta Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get it ready for roasting the vegetables and feta.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithyana.com/roasted-veggie-pasta-with-feta-recipe/
