Roasted Veggie Pasta with Feta Recipe

Introduction

Roasted Veggie Pasta with Feta is a vibrant and flavorful dish that combines tender roasted vegetables with creamy feta and peppery arugula. This easy recipe is perfect for a wholesome weeknight dinner or a casual lunch with friends.

Ingredients

• 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 (or 1 large), 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

1. Step 1: Preheat the oven to 400 degrees F.
2. Step 2: Place the feta block and all the vegetables on a parchment-lined baking sheet. Toss the vegetables and drizzle the cheese with 1 tablespoon of olive oil and 1 teaspoon of kosher salt.
3. Step 3: Bake for 15 minutes or until the cherry tomatoes have burst and the vegetables are tender.
4. Step 4: Meanwhile, cook the pasta in very salty boiling water according to the package directions. Drain and set aside.
5. Step 5: When the veggies and feta are done, transfer the feta to a large bowl and break it up slightly. Add the cooked pasta and stir gently to coat the pasta with the feta.
6. Step 6: Add the roasted vegetables, remaining tablespoon of olive oil, remaining teaspoon of salt, black pepper, lemon juice, and baby arugula. Stir gently until everything is combined.
7. Step 7: Serve immediately, enjoying the mix of warm roasted flavors and fresh greens.

Tips & Variations

• For extra depth, add a sprinkle of toasted pine nuts or walnuts before serving.
• Substitute arugula with fresh spinach or kale for a different leafy green option.
• Use gluten-free pasta if preferred to make this dish gluten-free.
• If you like heat, add a pinch of red pepper flakes when tossing the pasta and veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold as a pasta salad. Add a splash of olive oil or lemon juice when reheating to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Feta’s tangy and creamy texture works best in this dish, but you can substitute with goat cheese or ricotta salata for a similar effect.

Is it necessary to roast the vegetables and feta together?

Roasting them together allows the feta to soften and lightly brown while the vegetables caramelize, creating a delicious combined flavor that’s key to this recipe.

Roasted Veggie Pasta with Feta Recipe

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4.6 from 121 reviews

This Roasted Veggie Pasta with Feta is a vibrant and flavorful one-bowl meal featuring oven-roasted cherry tomatoes, red onion, zucchini, and bell pepper, combined with tangy baked feta cheese and fresh arugula. Tossed with lemon juice and olive oil, this pasta dish is both comforting and refreshing, perfect for a wholesome weeknight dinner or meal prep.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Feta and Seasoning

• 6 ounce block of feta
• 2 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for roasting.
2. Prepare Veggies and Feta: Arrange the feta block and the cut vegetables (cherry tomatoes, red onion wedges, diced zucchini, and diced bell pepper) on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Drizzle the feta with the same olive oil and salt as well.
3. Roast: Bake everything in the preheated oven for about 15 minutes or until the cherry tomatoes have burst and vegetables are tender, and the feta is softened.
4. Cook Pasta: While the veggies and feta are roasting, bring a large pot of very salty water to a boil. Cook the fusilli pasta according to the package directions until al dente. Drain the pasta and set aside.
5. Combine Ingredients: Once the roasted vegetables and feta are done, transfer the feta to a large mixing bowl and break it up slightly with a spoon. Add the cooked pasta and toss to coat the pasta evenly with the feta. Then add the roasted vegetables, the remaining tablespoon of olive oil, remaining teaspoon of salt, freshly ground black pepper, lemon juice, and fresh arugula. Gently stir everything together ensuring an even distribution of flavors.
6. Serve or Store: Serve the pasta warm immediately for best flavor, or refrigerate in an airtight container for up to 4 days for meal prep convenience.

Notes

• Use chunky pasta shapes like fusilli to hold onto the roasted veggie and feta mixture better.
• For a spicier kick, add red pepper flakes when combining the pasta.
• The dish can be served warm or at room temperature, making it versatile for different occasions.
• Leftovers keep well and the flavors intensify after a day.
• Make sure not to overcook the pasta as it will warm through again when mixed with hot veggies and cheese.
• Substitute baby spinach for arugula if you prefer a milder green.

Keywords: roasted veggie pasta, baked feta pasta, Mediterranean pasta, vegetarian pasta recipe, easy weeknight dinner