Roasted Veggie Pasta with Feta Recipe
A vibrant and flavorful roasted veggie pasta featuring tender baked feta and colorful vegetables, tossed with fusilli pasta and fresh arugula for a wholesome, easy-to-make meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 pound fusilli (or other chunky pasta)
Vegetables and Cheese
- 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
- 6 ounce block of feta
Seasonings and Others
- 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
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the cheese and vegetables.
- Prepare Baking Sheet: On a parchment-lined baking sheet, arrange the block of feta cheese and all the cut vegetables. Drizzle 1 tablespoon of olive oil over the vegetables and feta, then sprinkle 1 teaspoon kosher salt evenly. Toss to coat the vegetables well.
- Roast: Bake the feta and vegetables in the preheated oven for about 15 minutes or until the cherry tomatoes have burst and the veggies are tender.
- Cook Pasta: While roasting, bring a large pot of very salty water to a boil. Cook the fusilli according to package instructions until al dente, then drain and set aside.
- Combine Ingredients: In a large mixing bowl, transfer the warm roasted feta and carefully break it up. Add the cooked pasta and mix so the feta is evenly dispersed. Add the roasted vegetables, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, freshly ground black pepper, lemon juice, and fresh arugula. Stir gently to combine all the flavors.
- Serve: Serve immediately for best flavor and texture, or store in the refrigerator for up to 4 days.
Notes
- You can substitute fusilli with any other chunky pasta such as penne or rigatoni.
- For a spicier kick, add some red pepper flakes when tossing the pasta.
- The dish can be served warm or at room temperature.
- To make it gluten free, use a gluten free pasta variety.
- Leftovers keep well refrigerated for up to 4 days, but the arugula is best added fresh just before serving if storing for longer.
Keywords: roasted veggie pasta, baked feta pasta, vegetarian pasta recipe, Mediterranean pasta dish, easy pasta dinner
Find it online: https://yumwithmia.com/roasted-veggie-pasta-with-feta-recipe/
