Description
Roasted Veggie Pasta with Feta is a colorful and flavorful dish that transforms everyday ingredients into a gourmet experience. This quick recipe is perfect for busy weeknights or casual gatherings, combining the rich taste of roasted vegetables with creamy feta and fresh arugula. In just 25 minutes, you can enjoy a nutritious meal that’s not only satisfying but also customizable to suit your preferences. Whether served warm or as a refreshing pasta salad, this dish is sure to impress.
Ingredients
Scale
- 1 pound fusilli (or other chunky pasta)
- 6-ounce block of feta 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
- 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
- Preheat the oven to 400°F.
- On a parchment-lined baking sheet, place the feta and vegetables. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
- Roast for about 15 minutes until tomatoes burst and veggies are tender.
- Meanwhile, boil salted water in a large pot and cook the pasta according to package directions until al dente. Drain and set aside.
- In a large mixing bowl, combine roasted veggies and feta with cooked pasta.
- Add any remaining olive oil, lemon juice, arugula, salt, and pepper. Toss gently until combined.
- Serve immediately or store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg