Roasted Veggie Pasta with Feta Recipe

Introduction

Roasted Veggie Pasta with Feta is a vibrant and flavorful dish that combines tender roasted vegetables, creamy feta cheese, and peppery arugula. It’s an easy, wholesome meal perfect for a weeknight dinner or casual gathering.

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 your oven to 400 degrees F.
2. Step 2: Arrange the feta block and cut vegetables on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Drizzle the same tablespoon of olive oil over the feta.
3. Step 3: Bake for 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender.
4. Step 4: While the vegetables roast, cook the pasta in very salty boiling water according to the package instructions. Drain and set aside.
5. Step 5: In a large bowl, combine the baked feta and pasta. Stir gently to coat the pasta evenly with the melted feta. Add the roasted vegetables, remaining tablespoon of olive oil, remaining teaspoon of salt, black pepper, lemon juice, and baby arugula. Toss gently until well mixed.
6. Step 6: Serve the pasta immediately or refrigerate for up to 4 days.

Tips & Variations

• Substitute other vegetables such as eggplant or mushrooms based on your preference or seasonal availability.
• Add a handful of toasted pine nuts or walnuts for extra crunch and flavor.
• Use a tangy goat cheese instead of feta for a creamier texture.
• For a gluten-free option, use your favorite gluten-free pasta.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or olive oil if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can roast the vegetables and cook the pasta ahead of time. Store each separately in the fridge and combine just before serving to keep the arugula fresh.

Is this dish suitable for a vegetarian diet?

Yes, this recipe is vegetarian-friendly as it contains no meat or fish. It features plant-based ingredients complemented by dairy from the feta cheese.

Roasted Veggie Pasta with Feta Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

A vibrant and wholesome Roasted Veggie Pasta with Feta recipe that combines oven-roasted cherry tomatoes, zucchini, bell pepper, and red onion with tangy baked feta cheese. Tossed with al dente fusilli pasta, fresh arugula, and a hint of lemon juice, this easy-to-make dish is perfect for a flavorful weeknight meal or make-ahead lunch.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound fusilli (or other chunky pasta)

Vegetables & 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 & Extras

• 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. Preheat the Oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
2. Prepare Veggies and Feta: Arrange the cherry tomatoes, red onion wedges, diced zucchini, and diced orange bell pepper on a parchment-lined baking sheet alongside the block of feta. Drizzle 1 tablespoon of olive oil and sprinkle 1 teaspoon of kosher salt over both the vegetables and feta to enhance flavor.
3. Roast: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the cherry tomatoes have burst and vegetables are tender, allowing the feta to soften and slightly brown.
4. Cook Pasta: While the veggies and feta roast, bring a large pot of very salty water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain the pasta and set aside.
5. Combine Ingredients: Once the feta and vegetables are done, transfer the feta to a large mixing bowl and break it up slightly. Add the cooked pasta and stir to evenly distribute the feta throughout. Then add the roasted vegetables, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, freshly ground black pepper, lemon juice, and fresh baby arugula. Stir gently until all ingredients are well combined.
6. Serve or Store: Serve the pasta warm immediately for the best flavor. Alternatively, refrigerate in an airtight container for up to 4 days, and enjoy it cold or reheated.

Notes

• Use a chunky pasta like fusilli to capture more of the roasted vegetables and feta in each bite.
• Feel free to substitute or add other vegetables like mushrooms or eggplant based on your preference.
• For a vegan version, substitute the feta with a plant-based cheese alternative and adjust seasoning accordingly.
• If you prefer a zestier flavor, add extra lemon juice or freshly chopped herbs like basil or parsley.
• Be sure to use kosher salt or sea salt for better seasoning control.
• Roasted feta should be soft and creamy but not completely melted.

Keywords: roasted veggie pasta, baked feta pasta, Mediterranean pasta dish, easy vegetarian pasta, oven roasted vegetables, healthy pasta recipe, arugula pasta