Roasted Veggie Pasta with Feta Recipe

Introduction

This Roasted Veggie Pasta with Feta is a vibrant and satisfying dish perfect for any night of the week. Roasting the vegetables brings out their natural sweetness, while the creamy feta adds a tangy richness that beautifully complements the fresh arugula.

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 (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 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 (200 degrees C).
2. Step 2: Arrange the feta block and all the prepared vegetables on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt, then drizzle the same tablespoon of olive oil over the feta.
3. Step 3: Bake in the preheated oven for about 15 minutes, or until the cherry tomatoes begin to burst and the vegetables are tender.
4. Step 4: While the veggies roast, cook the pasta in a large pot of heavily salted boiling water according to the package instructions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
5. Step 5: Transfer the roasted feta and vegetables to a large bowl. Add the reserved pasta water and stir to break up the feta so it coats the pasta evenly. Then add the cooked pasta, remaining olive oil, remaining salt, black pepper, lemon juice, and arugula. Gently toss everything together until well combined.
6. Step 6: Serve immediately while warm, or refrigerate for up to 4 days.

Tips & Variations

• For extra flavor, add a handful of toasted pine nuts or a sprinkle of red pepper flakes before serving.
• Swap arugula for baby spinach or kale if preferred.
• If you like a creamier texture, add a splash of olive oil or a bit of pasta cooking water when mixing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep the pasta moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Yes, firm cheeses like goat cheese or ricotta salata work well as alternatives, though each will change the flavor profile slightly.

Is this recipe suitable for gluten-free diets?

To make it gluten-free, simply substitute the fusilli with a gluten-free pasta of your choice.

Roasted Veggie Pasta with Feta Recipe

Print Recipe

★★★★★

4.4 from 134 reviews

This Roasted Veggie Pasta with Feta combines perfectly roasted cherry tomatoes, zucchini, red onion, and bell pepper with tangy baked feta cheese and peppery arugula, tossed with fusilli pasta and brightened with lemon juice for a vibrant, flavorful, and satisfying vegetarian meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound fusilli (or other chunky pasta)

Roasted Vegetables and Feta

• 6 ounce block of feta
• 1 cup cherry tomatoes
• 1 red onion, cut into thin wedges
• 2 small zucchini, 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 ground black pepper

Finishing Ingredients

• 2 tablespoons freshly squeezed lemon juice
• 2 cups fresh baby arugula

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the veggies and feta.
2. Prepare Vegetables and Feta for Roasting: Place the feta block and the cherry tomatoes, red onion wedges, diced zucchini, and orange bell pepper on a parchment-lined baking sheet. Drizzle 1 tablespoon of olive oil over the vegetables and feta and sprinkle with 1 teaspoon of kosher salt. Toss the vegetables gently to coat evenly.
3. Roast in Oven: Bake the vegetables and feta for about 15 minutes, or until the cherry tomatoes burst and the vegetables are tender, allowing the flavors to concentrate.
4. Cook Pasta: While the veggies are roasting, bring a large pot of very salty water to a boil. Cook the fusilli pasta according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the starchy pasta water to use later.
5. Combine Ingredients: In a large bowl, mix the baked feta with the reserved pasta water till the feta starts to soften and disperses into a creamy sauce. Add the cooked pasta and stir to coat evenly with the feta sauce. Then add the roasted vegetables, remaining tablespoon of olive oil, remaining teaspoon of kosher salt, black pepper, freshly squeezed lemon juice, and fresh baby arugula. Gently toss everything together until just combined.
6. Serve: Serve the roasted veggie pasta immediately while warm. Alternatively, store it in an airtight container in the refrigerator for up to 4 days and enjoy as a flavorful leftover.

Notes

• Use chunky pasta shapes like fusilli, penne, or rigatoni to hold the creamy feta better.
• Reserving pasta water is key to creating a smooth feta sauce that coats the pasta nicely.
• You can substitute feta with goat cheese for a milder flavor.
• For added protein, toss in some grilled chicken or chickpeas.
• To make it vegan, replace feta with a plant-based cheese alternative.

Keywords: roasted veggie pasta, feta pasta, baked feta, Mediterranean pasta, vegetarian pasta recipe, healthy pasta dish