Roasted Veggie Pasta with Feta Recipe
A vibrant and flavorful Roasted Veggie Pasta with Feta combines oven-roasted cherry tomatoes, zucchini, bell pepper, and red onion with tangy feta cheese and fresh arugula, tossed with fusilli pasta and a hint of lemon for a satisfying and wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 pound fusilli (or other chunky pasta)
Vegetables & Cheese
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into 1/2 inch pieces
- 1 orange bell pepper, diced into 1/2 inch pieces
Seasonings & Oils
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
Greens
- 2 cups fresh baby arugula
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta cheese.
- Prepare Veggies and Feta: Arrange the cherry tomatoes, red onion wedges, diced zucchini, diced orange bell pepper, and block of feta on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt. Toss the vegetables gently to coat evenly and drizzle the remaining oil over the feta.
- Roast: Bake the vegetables and feta in the oven for about 15 minutes or until the cherry tomatoes burst and vegetables soften, allowing the flavors to meld and the feta to soften slightly.
- Cook Pasta: While the veggies roast, boil the fusilli pasta in very salty water according to package instructions until al dente. Drain the pasta and set aside.
- Combine Ingredients: In a large bowl, break up the roasted feta and stir it into the cooked pasta until evenly dispersed. Add the roasted vegetables, the remaining 1 teaspoon of kosher salt, freshly ground black pepper, lemon juice, and fresh baby arugula. Toss gently to combine all flavors without crushing the ingredients.
- Serve or Store: Serve the roasted veggie pasta immediately for best texture and taste, or refrigerate in an airtight container for up to 4 days to enjoy later.
Notes
- Use a chunky pasta like fusilli to hold the roasted veggies and feta well.
- Adjust salt according to your taste preference.
- For a vegan option, substitute feta with a plant-based cheese alternative.
- Adding fresh herbs like basil or parsley can enhance flavor.
- Serve warm or at room temperature for best taste.
Keywords: roasted vegetable pasta, feta pasta, vegetarian pasta, baked pasta, Mediterranean recipe, healthy pasta dish
