Roasted Veggie Pasta with Feta Recipe

Introduction

Roasted Veggie Pasta with Feta is a vibrant and flavorful dish perfect for a quick weeknight dinner or a casual gathering. With tender roasted vegetables, creamy feta, and peppery arugula, this pasta combines fresh ingredients and simple techniques for a satisfying meal.

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: Arrange the feta and vegetables on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of salt. Drizzle the remaining olive oil and 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 veggies roast, boil the pasta in very salty water according to package directions. Reserve 1/2 cup of the pasta water before draining.
5. Step 5: In a large bowl, combine the baked feta, reserved pasta water, and cooked pasta. Stir gently to evenly distribute the feta.
6. Step 6: Add the roasted vegetables, remaining olive oil, salt, black pepper, lemon juice, and baby arugula. Stir gently until everything is well combined.
7. Step 7: Serve immediately for the best flavor and texture.

Tips & Variations

• Use any sturdy pasta shape that holds sauce well, such as penne or rigatoni, if fusilli is not available.
• Try adding roasted garlic or a sprinkle of red pepper flakes for extra depth and heat.
• Swap arugula for fresh spinach or basil for a different flavor profile.
• For a vegan version, substitute feta with a plant-based cheese or nutritional yeast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or olive oil to loosen the pasta and warm gently on the stove or in the microwave to prevent the feta from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for this recipe?

Absolutely! Feel free to substitute or add vegetables like eggplant, mushrooms, or asparagus depending on what you have available or prefer.

Is it necessary to reserve pasta water?

Yes, reserving pasta water helps create a smooth sauce when mixed with the feta, binding the ingredients together and adding moisture to the dish.

Roasted Veggie Pasta with Feta Recipe

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★★★★★

4.8 from 87 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A vibrant and delicious Roasted Veggie Pasta with Feta that combines tender roasted vegetables and creamy feta cheese with al dente fusilli pasta, fresh baby arugula, and a zesty lemon dressing. Perfect for a quick weeknight dinner or meal prep, this dish is bursting with Mediterranean flavors and easy to customize.

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Ingredients

Scale 1x2x3x

Pasta

• 1 pound fusilli (or other chunky pasta)

Vegetables & 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)
• 6 ounce block of feta cheese

Seasoning & Dressing

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

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Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
2. Prepare Veggies and Feta: Arrange the feta block and all the chopped vegetables on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Drizzle the same olive oil and salt over the feta to ensure even roasting.
3. Roast in Oven: Bake the vegetables and feta in the preheated oven for 15 minutes, or until the cherry tomatoes have burst and the vegetables 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 package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
5. Combine Ingredients: Once the roasted vegetables and feta are ready, transfer them to a large bowl. Add the reserved pasta water and stir to break up the feta so it coats the pasta. Then add the cooked pasta, the remaining tablespoon of olive oil, remaining teaspoon of kosher salt, ground black pepper, lemon juice, and fresh baby arugula. Toss gently to combine all ingredients evenly.
6. Serve or Store: Serve the roasted veggie pasta warm immediately, or refrigerate in an airtight container for up to 4 days for meal prep.

Notes

• Use chunky pasta shapes like fusilli, penne, or rigatoni to hold the sauce and vegetables well.
• Reserving pasta water helps create a creamy coating from the feta without adding extra fat.
• You can swap baby arugula for spinach or kale if preferred.
• For extra flavor, add a sprinkle of crushed red pepper flakes or fresh herbs like basil.
• Leftovers keep well and can be enjoyed cold or warmed up.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: roasted vegetable pasta, feta pasta, Mediterranean pasta, vegetarian pasta recipe, easy dinner, baked vegetables, weeknight pasta