Description
Roasted Veggie Pasta with Feta is a vibrant and satisfying dish that combines the earthy flavors of roasted vegetables with creamy feta and perfectly cooked pasta. This recipe is not only quick to prepare—taking just 25 minutes—but it’s also highly customizable, allowing you to mix in your favorite seasonal veggies. Whether you’re hosting a family dinner or preparing meals for the week, this colorful dish will be a hit. Enjoy it warm or chilled as a refreshing pasta salad. The mixture of textures and flavors makes every bite delightful.
Ingredients
Scale
- 1 pound fusilli pasta
- 1 cup cherry tomatoes
- 1 red onion, thinly wedged
- 2 small zucchini, diced
- 1 orange bell pepper, diced
- 6 oz block of feta cheese
- 2 tablespoons olive oil
- 2 cups fresh baby arugula
- Fresh lemon juice
Instructions
- Preheat the oven to 400°F.
- On a parchment-lined baking sheet, place the vegetables and feta. Drizzle with olive oil and sprinkle with salt.
- Roast for about 15 minutes until the vegetables are tender.
- Meanwhile, boil salted water in a large pot and cook the fusilli until al dente.
- Reserve some pasta water before draining.
- Combine roasted veggies, feta, reserved pasta water, and drained pasta in a bowl. Mix gently.
- Add arugula and lemon juice; stir until combined.
- Serve warm or store in an airtight container for up to four days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 20mg