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Roasted Veggie Pasta with Feta Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/roasted-veggie-pasta-with-feta-recipe/