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Roasted Veggie Pasta with Feta Recipe

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4.2 from 28 reviews

This Roasted Veggie Pasta with Feta is a quick and flavorful meal combining roasted cherry tomatoes, red onion, zucchini, and bell pepper with creamy baked feta cheese. Tossed with al dente fusilli pasta, fresh arugula, and brightened with lemon juice, this dish offers a perfect balance of savory, tangy, and fresh flavors. Ready in just 25 minutes, it makes a satisfying and colorful vegetarian dinner suitable for busy weeknights.

Ingredients

Pasta

  • 1 pound fusilli (or other chunky pasta)

Vegetables and 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

Seasonings and Extras

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

Instructions

  1. Preheat and prepare vegetables: Preheat your oven to 400 degrees F. Place the block of feta and all the chopped vegetables (cherry tomatoes, red onion wedges, zucchini, and bell pepper) on a parchment-lined baking sheet. Toss the vegetables and drizzle both the vegetables and the feta with 1 tablespoon of olive oil and 1 teaspoon of kosher salt to season evenly.
  2. Roast the veggies and feta: Bake in the preheated oven for 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender, allowing the feta to soften and slightly caramelize.
  3. Cook the pasta: While the vegetables and feta are roasting, 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, reserving 1/2 cup of the pasta cooking water to use later.
  4. Mix feta with reserved pasta water: Once the roasted feta and vegetables are done, place the feta and reserved pasta water in a large mixing bowl. Stir or break up the feta gently so it disperses into a creamy sauce using the pasta water as a base.
  5. Combine pasta and vegetables: Add the cooked pasta to the bowl with the feta sauce. Then add the roasted vegetables, the remaining 1 tablespoon of olive oil, the remaining 1 teaspoon of kosher salt, black pepper, freshly squeezed lemon juice, and fresh baby arugula. Stir gently until everything is evenly combined and the arugula starts to wilt slightly from the warmth.
  6. Serve or store: Serve the roasted veggie pasta immediately while warm. Alternatively, transfer to an airtight container and store in the refrigerator for up to 4 days.

Notes

  • Use chunky pasta like fusilli or penne to hold the sauce and roasted veggies well.
  • Reserve pasta water to create a creamy sauce with the baked feta.
  • The dish can be served warm or at room temperature.
  • For a vegan version, substitute feta with a plant-based cheese alternative.
  • If you prefer a milder flavor, reduce the amount of black pepper.
  • Add toasted pine nuts or walnuts for extra texture and flavor.

Find it online: https://justsosavory.com/roasted-veggie-pasta-with-feta-recipe/