Roasted Veggie Pasta with Feta Recipe
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.
- 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
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
- Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
- 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.
- 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.
- 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.
- 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.
- 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
