Name: Roasted Veggie Pasta with Feta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
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, divided; 2 teaspoons kosher salt, divided; 1 teaspoon ground black pepper; 2 tablespoons freshly squeezed lemon juice; 2 cups fresh baby arugula

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Introduction

This Roasted Veggie Pasta with Feta is a vibrant, flavorful dish perfect for a quick weeknight dinner or a casual weekend meal. Roasting the vegetables intensifies their natural sweetness, while creamy feta adds a tangy richness. Tossed with fresh arugula and a splash of lemon juice, this pasta is both refreshing and satisfying.

Roasted Veggie Pasta with Feta Recipe - Recipe Image

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

Step 1: Preheat the oven to 400 degrees F.
Step 2: Place 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, and drizzle the feta with a little olive oil.
Step 3: Bake in the oven for 15 minutes, or until the cherry tomatoes have burst and vegetables are tender.
Step 4: While the vegetables roast, boil the pasta in very salty water according to the package instructions. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set aside.
Step 5: In a large bowl, combine the roasted feta, reserved pasta water, and drained pasta. Stir until the feta is evenly melted and coats the pasta.
Step 6: Add the roasted vegetables, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, black pepper, lemon juice, and arugula. Gently toss everything together until well combined.
Step 7: Serve immediately, enjoying the warm, fresh flavors.

Tips & Variations

Use other sturdy vegetables like eggplant or mushrooms if you want to mix up the flavors.
For a spicy kick, add a pinch of red pepper flakes when tossing the pasta.
Swap fusilli for penne or rigatoni to hold the sauce and cheese nicely.
If you prefer a creamier texture, stir in a splash of heavy cream or a dollop of Greek yogurt before serving.
Add toasted pine nuts or walnuts on top for extra crunch and nuttiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta is best reheated gently in a microwave or on the stovetop with a splash of water to loosen the sauce. Avoid overcooking during reheating to keep the vegetables and pasta from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

To make this dish vegan, replace the feta with a plant-based cheese alternative or use roasted tofu seasoned with lemon and herbs. The recipe works well with vegan cheeses that melt or soften when heated.

What type of pasta works best?

Chunky, ridged pasta shapes like fusilli, penne, or rigatoni work best as they hold onto the roasted veggie and feta mixture well, ensuring every bite is flavorful.