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Roasted Veggie Pasta with Feta Recipe

Roasted Veggie Pasta with Feta

This roasted veggie pasta with feta is a delightful combination of flavors, perfect for a quick and healthy meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Vegetables
  • 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 diced into ½ in pieces
  • 1 orange bell pepper diced into ½ in pieces
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups fresh baby arugula

Equipment

  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat oven to 400 degrees F.
  2. Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.
  3. Bake in the oven for 15 minutes or until the tomatoes have burst.
  4. Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside, reserving ½ cup of pasta water.
  5. When the vegetables and feta are done baking, combine the feta, reserved pasta water, and pasta in a large bowl. Stir until the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined.
  6. Serve immediately or save in the refrigerator for up to 4 days.

Notes

This recipe is highly versatile. Feel free to substitute any seasonal vegetables you have on hand. It's a great way to use up leftover veggies, and the feta can be swapped with goat cheese for a different flavor profile.