Roasted Veggie Pasta with Feta Recipe

Introduction

Roasted Veggie Pasta with Feta is a flavorful, easy-to-make dish that highlights fresh vegetables and tangy feta cheese. This vibrant pasta is perfect for a quick weeknight dinner or a satisfying lunch.

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 (or 1 large), 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 freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 2 cups fresh baby arugula

Instructions

1. Step 1: Preheat your oven to 400 degrees F.
2. Step 2: Arrange the feta and vegetables on a parchment-lined baking sheet. Toss the vegetables and drizzle the cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.
3. Step 3: Bake in the oven for 15 minutes or until the cherry tomatoes have burst.
4. Step 4: While the veggies and feta bake, boil the pasta in very salty water according to package directions. Drain and set aside.
5. Step 5: Once the vegetables and feta are done, combine the feta and pasta in a large bowl. Stir so the feta is evenly distributed throughout the pasta. Then add the roasted vegetables, remaining olive oil, remaining salt, black pepper, lemon juice, and arugula. Stir gently until combined.
6. Step 6: Serve immediately or refrigerate for up to 4 days.

Tips & Variations

• For extra flavor, add a handful of toasted pine nuts or sprinkle with fresh basil before serving.
• Swap arugula with baby spinach or kale for a different green.
• Use other chunky pasta shapes like penne or rigatoni if fusilli isn’t available.

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 olive oil or water to keep the pasta moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare and store it in the refrigerator for up to 4 days. It tastes great both warm or cold.

What can I use instead of feta?

Goat cheese makes a nice substitute, or for a dairy-free option, try marinated tofu or a nut-based cheese.

Roasted Veggie Pasta with Feta Recipe

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This Roasted Veggie Pasta with Feta is a vibrant and flavorful dish combining oven-roasted vegetables and creamy baked feta with al dente fusilli pasta. Bursting cherry tomatoes, tender zucchini, sweet bell peppers, and red onion roast together to create a rich medley, all tossed with fresh arugula and a tangy lemon dressing. Perfect for a hearty weeknight dinner or make-ahead lunch, this dish offers a delightful balance of textures and Mediterranean-inspired flavors.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound fusilli (or other chunky pasta)

Vegetables

• 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
• 2 cups fresh baby arugula

Dressing and Seasoning

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

Cheese

• 6 ounce block of feta

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
2. Prepare Vegetables and Feta: Arrange the block of feta and the prepared vegetables (cherry tomatoes, red onion wedges, diced zucchini, and diced bell pepper) 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 them evenly.
3. Roast in Oven: Place the baking sheet in the preheated oven and bake for 15 minutes or until the cherry tomatoes have burst and the vegetables are tender.
4. Cook Pasta: Meanwhile, bring a large pot of very salty water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
5. Combine Ingredients: Once the vegetables and feta are roasted, transfer the feta into a large bowl and break it up slightly. Add the cooked pasta and stir to distribute the feta evenly. Then add the roasted vegetables, remaining 1 tablespoon olive oil, the remaining 1 teaspoon kosher salt, freshly ground black pepper, freshly squeezed lemon juice, and fresh baby arugula. Stir gently until all ingredients are combined well.
6. Serve or Store: Serve the roasted veggie pasta with feta immediately while warm. Alternatively, refrigerate in an airtight container for up to 4 days for a make-ahead meal.

Notes

• Use any chunky pasta like penne or rotini if fusilli is unavailable.
• Adjust salt to taste, especially if using a salted feta variety.
• For a spicier kick, add red pepper flakes when mixing the pasta.
• Can be served warm, room temperature, or chilled.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

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