Description
A vibrant and flavorful Roasted Veggie Pasta with Feta combines oven-roasted cherry tomatoes, zucchini, red onion, and bell pepper with tangy baked feta, tossed together with al dente fusilli pasta and fresh baby arugula for a hearty, healthy, and easy-to-make meal perfect for any day of the week.
Ingredients
Scale
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
Dairy
- 6 ounce block of feta
Seasonings & Oils
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
- Prepare Veggies and Feta: Place the block of feta and the cherry tomatoes, red onion wedges, diced zucchini, and diced orange bell pepper on a parchment-lined baking sheet. Drizzle 1 tablespoon of olive oil over the vegetables and feta, sprinkle with 1 teaspoon kosher salt, and toss the vegetables lightly to coat.
- Roast: Bake the feta and vegetables in the preheated oven for 15 minutes or until the cherry tomatoes 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. Drain and set aside.
- Combine Ingredients: When the roasted veggies and feta are done, transfer the feta block and vegetables to a large mixing bowl. Stir gently to break up the feta and evenly incorporate it with the pasta. Add the drained pasta, remaining 1 tablespoon olive oil, the remaining 1 teaspoon salt, freshly ground black pepper, lemon juice, and fresh baby arugula.
- Mix and Serve: Toss all ingredients gently until well combined. Serve the pasta warm immediately, or refrigerate in an airtight container for up to 4 days.
Notes
- For best flavor, roast the vegetables just until the cherry tomatoes have burst but before the feta browns too much.
- You can substitute any chunky pasta like penne or rigatoni if fusilli is not available.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your feta cheese.
- This dish can be served warm or at room temperature, making it great for meal prep or picnics.
- Store leftovers in an airtight container in the refrigerator and consume within 4 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Roasted Vegetable Pasta, Feta Pasta, Mediterranean Pasta, Healthy Pasta Recipe, Vegetarian Pasta Dish
