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Roasted Veggie Pasta with Feta

Creamy Roasted Veggie Pasta with Feta: A 30-Minute Delight

A delicious Roasted Veggie Pasta with Feta, ready in under 30 minutes, combining creamy feta and vibrant roasted vegetables for a quick, flavorful meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Fusilli or chunky pasta Substitute with gluten-free pasta for a gluten-free version.
For the Roasted Veggies
  • 1 block Feta Creamy and salty when roasted, can substitute with goat cheese or Boursin.
  • 1 cup Cherry tomatoes Can substitute with heirloom tomatoes.
  • 1 medium Red onion Swap with yellow onion or shallots if desired.
  • 1 medium Zucchini Could replace with bell peppers or mushrooms for variety.
  • 1 medium Orange bell pepper Alternative choices include yellow bell pepper or green peppers.
For Seasoning and Finish
  • 3 tablespoons Olive oil Use flavored oil or avocado oil as a substitute.
  • 1 teaspoon Kosher salt Adjust amounts to taste; sea salt as a substitute.
  • 0.5 teaspoon Ground black pepper Adjust amounts to taste.
  • 2 tablespoons Lemon juice Lime juice can be used instead.
  • 2 cups Fresh baby arugula Spinach or kale can be used as alternatives.

Equipment

  • Oven
  • Baking Sheet
  • Large pot

Method
 

Step-by-Step Instructions for Roasted Veggie Pasta with Feta
  1. Preheat your oven to 400°F (200°C). Gather a parchment-lined baking sheet and chop the cherry tomatoes, zucchini, orange bell pepper, and red onion into even pieces. Arrange them and the block of feta on the baking sheet, drizzling with olive oil and sprinkling with kosher salt.
  2. Place the baking sheet in the preheated oven and roast for about 15 minutes, until the veggies are tender and the feta is softened.
  3. While the veggies are roasting, boil a large pot of salted water and add your fusilli or chunky pasta. Cook according to the package instructions, usually around 8-10 minutes, until al dente. Reserve ½ cup of starchy pasta water before draining.
  4. Transfer the cooked pasta to a large mixing bowl. Add the roasted vegetables and feta. Pour in the reserved pasta water, remaining olive oil, lemon juice, and season with black pepper. Toss gently to combine.
  5. Fold in the fresh arugula, allowing it to wilt slightly. Taste and adjust seasoning if needed. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 24mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

For best texture, enjoy immediately; leftovers can be stored in an airtight container for up to 4 days. It's not recommended to freeze this dish.

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