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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
- 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.
- 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.
- 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.
- 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.
- 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
