Description
This Roasted Veggie Pasta with Feta recipe is a delightful medley of flavors and textures. The roasted vegetables add a savory depth, the feta brings a creamy tang, and the lemon juice brightens it all up. It’s a simple yet satisfying dish that’s perfect for a quick weeknight meal.
Ingredients
Pasta:
- 1 pound fusilli (or other chunky pasta)
Roasted Vegetables:
- 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
Additional Ingredients:
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat oven to 400 degrees F. Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.
- Bake in the oven for 15 minutes or until the tomatoes have burst.
- Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
- When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir until the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined.
- Serve immediately or save in the refrigerator for up to 4 days.
Notes
- You can customize this dish by adding your favorite vegetables or herbs.
- For a bit of heat, sprinkle red pepper flakes over the finished dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Meal Recipes
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 263
- Sugar: 5g
- Sodium: 972mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
