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Roasted Veggie Pasta with Feta

Delicious Roasted Veggie Pasta with Feta for a Cozy Night In

This Roasted Veggie Pasta with Feta combines vibrant vegetables and creamy feta for a comforting meal that's ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fusilli (or other chunky pasta) Substitute with penne or rotini if preferred
  • 2 teaspoons Kosher salt Reduce if using regular table salt
For the Roasted Vegetables
  • 1 cup Cherry tomatoes Grape tomatoes can be used as an alternative
  • 1 Red onion Cut into thin wedges; yellow onion can be a substitute
  • 2 small Zucchini Can substitute with bell peppers or yellow squash
  • 1 Orange bell pepper Any color bell pepper works well
  • 2 tablespoons Olive oil Avocado oil is a great substitution
  • 1 teaspoon Freshly ground black pepper Adjust according to your spice preference
For the Flavor Boost
  • 6 ounces Feta cheese Can substitute with goat cheese or Boursin
  • 2 tablespoons Lemon juice Freshly squeezed; vinegar can be substituted if needed
  • 2 cups Baby arugula Spinach can be used for a milder flavor

Equipment

  • Oven
  • large pot
  • Baking sheet
  • Mixing Bowl

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients while the oven heats up.
  2. On a parchment-lined baking sheet, toss together zucchini, orange bell pepper, red onion wedges, and cherry tomatoes. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt.
  3. Place the block of feta cheese in the center of the vegetable mix and roast in the preheated oven for about 15 minutes.
  4. While veggies and feta roast, bring a large pot of salted water to a boil. Cook fusilli (or pasta of choice) until al dente, about 8-10 minutes.
  5. Once cooked, drain the pasta and set aside. Combine the roasted vegetables with the cooked pasta in a large mixing bowl.
  6. Add the remaining tablespoon of olive oil, an additional teaspoon of kosher salt, black pepper, and lemon juice to the pasta and veggies. Toss in baby arugula.
  7. Serve the Roasted Veggie Pasta with Feta garnished with extra feta or a drizzle of olive oil if desired.

Nutrition

Serving: 1plateCalories: 420kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 30mgSodium: 720mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

This Roasted Veggie Pasta with Feta is perfect for meal prep and can be stored in the fridge for up to 4 days.

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