Description
A vibrant and healthy Roasted Veggie Pasta with Feta combines oven-roasted cherry tomatoes, red onion, zucchini, and bell pepper with tangy feta cheese and peppery arugula, tossed with olive oil and lemon juice for a refreshing, flavorful meal perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Pasta
- 1 pound fusilli (or other chunky pasta)
Vegetables and Cheese
- 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
Seasonings and Garnish
- 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 Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
- Prepare Veggies and Feta: Arrange the feta block and all the chopped vegetables (cherry tomatoes, red onion, zucchini, and bell pepper) on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt, then drizzle the feta with the same olive oil and salt.
- Roast: Place the baking sheet in the preheated oven and roast for about 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender.
- Cook Pasta: While the vegetables and feta are roasting, boil the fusilli pasta in very salty water according to the package directions until al dente. Drain the pasta and set it aside.
- Combine Ingredients: Once the vegetables and feta are done, transfer the feta to a large bowl and stir it to break it up evenly. Add the cooked pasta to the bowl, then mix in the roasted vegetables. Drizzle with the remaining tablespoon of olive oil, remaining teaspoon of salt, freshly ground black pepper, lemon juice, and add the baby arugula. Stir gently but thoroughly to combine all flavors without mashing the veggies.
- Serve or Store: Serve the pasta immediately for the best flavor and texture. If saving for later, store it in an airtight container in the refrigerator for up to 4 days.
Notes
- Use chunky pasta like fusilli or penne to hold the sauce and veggies well.
- Feel free to swap veggies based on seasonality—eggplant or mushrooms would work well.
- Adjust salt levels based on the saltiness of your feta cheese.
- This dish can be enjoyed warm or at room temperature.
- Leftovers keep well for up to 4 days refrigerated.
- For a vegan option, substitute feta with a plant-based cheese alternative.
