Roasted Veggie Pasta with Feta Recipe

Introduction

This Roasted Veggie Pasta with Feta is a vibrant and flavorful dish that combines tender roasted vegetables with creamy feta cheese and peppery arugula. It’s an easy, wholesome meal perfect for weeknights or casual gatherings.

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 the oven to 400 degrees F.
2. Step 2: Place the feta and all vegetables on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of salt, then drizzle the same olive oil and a bit of salt over the feta.
3. Step 3: Bake for 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender.
4. Step 4: While the vegetables roast, boil the pasta in very salty water according to package directions. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
5. Step 5: In a large bowl, combine the baked feta and reserved pasta water, stirring until the feta breaks up and creates a creamy sauce.
6. Step 6: Add the cooked pasta to the bowl, stirring to coat with the feta sauce. Then add the roasted vegetables, remaining olive oil, remaining salt, black pepper, lemon juice, and arugula. Gently toss everything together until well combined.
7. Step 7: Serve immediately, enjoying warm or at room temperature.

Tips & Variations

• Substitute fusilli with penne or rigatoni if you prefer other chunky pasta shapes.
• Add a sprinkle of crushed red pepper flakes for a subtle kick.
• For extra protein, toss in some cooked chickpeas before serving.
• Use fresh herbs like basil or parsley to brighten up the dish further.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold as a pasta salad. If reheating, add a splash of water or olive oil to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute feta with goat cheese or ricotta for a creamy texture, but the flavor will be milder.

Is it possible to prepare this recipe ahead of time?

Absolutely. You can roast the vegetables and cook the pasta in advance. Store them separately, then combine just before serving to maintain freshness and texture.

Roasted Veggie Pasta with Feta Recipe

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★★★★★

4.8 from 84 reviews

Delight in this vibrant Roasted Veggie Pasta with Feta, combining oven-roasted cherry tomatoes, zucchini, red onion, and bell pepper with creamy feta cheese and al dente fusilli pasta. Finished with fresh arugula and a zesty lemon dressing, this dish is perfect for a wholesome, flavorful meal that’s easy to prepare and sure to please.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound fusilli (or other chunky pasta)

Vegetables & Cheese

• 6 ounce block of feta cheese
• 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 cups fresh baby arugula

Seasonings & Oil

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

Instructions

1. Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
2. Prepare Vegetables and Feta: Arrange 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, then drizzle the same olive oil and salt over the feta.
3. Roast: Place the baking sheet in the oven and roast for about 15 minutes, or until the cherry tomatoes burst and the vegetables are tender.
4. Cook Pasta: While roasting, bring a large pot of very salty water to a boil. Add the fusilli and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
5. Combine and Toss: In a large bowl, combine the roasted feta, reserved pasta water, and cooked pasta. Stir gently to disperse the softened feta evenly through the pasta. Add the roasted vegetables, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, ground black pepper, lemon juice, and fresh arugula. Toss gently until all components are well combined.
6. Serve: Serve the pasta warm immediately, or refrigerate in an airtight container for up to 4 days.

Notes

• You can substitute fusilli with any chunky pasta like penne or rigatoni.
• Adjust seasoning according to taste, adding more lemon juice for extra brightness if desired.
• Keep some reserved pasta water to help create a creamy sauce with the feta cheese.
• This dish can be served warm or at room temperature.
• For a vegan version, substitute feta with a plant-based cheese alternative.

Keywords: Roasted veggie pasta, feta pasta recipe, vegetarian pasta, Mediterranean pasta, healthy pasta dish, baked feta pasta, easy dinner recipes