Roasted Veggie Pasta with Feta Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the veggies and feta.
- 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.
- 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.
- 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.
- 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.
- 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
