Description
This Roasted Veggie Pasta with Feta is a vibrant, flavorful dish combining tender oven-roasted vegetables and creamy baked feta cheese, tossed with fusilli pasta and fresh arugula. Perfect for a quick, wholesome meal, it offers a delightful balance of tangy, savory, and fresh flavors in just 25 minutes.
Ingredients
Scale
Vegetables and Cheese
- 6-ounce block of feta cheese
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into ½-inch pieces
- 1 orange bell pepper, diced into ½-inch pieces
- 2 cups fresh baby arugula
Dry Goods
- 1 pound fusilli (or other chunky pasta)
Oils and Seasonings
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the vegetables and feta cheese.
- Prepare veggies and feta: Place the block of feta cheese on a parchment-lined baking sheet. Arrange cherry tomatoes, red onion wedges, diced zucchini, and diced orange bell pepper around the feta. Drizzle with 1 tablespoon olive oil and sprinkle 1 teaspoon kosher salt evenly over the vegetables and cheese.
- Roast vegetables and feta: Roast everything in the preheated oven for 15 minutes, or until the cherry tomatoes burst and the vegetables become tender, allowing the feta to soften and slightly caramelize.
- Cook pasta: While the veggies and feta roast, cook the fusilli pasta in well-salted boiling water according to package instructions until al dente. Drain and set aside.
- Combine pasta and feta: Transfer the cooked pasta to a large mixing bowl. Stir in the roasted feta cheese from the baking sheet, gently mixing until the feta melts slightly and coats the pasta.
- Add vegetables and seasonings: Add the roasted vegetables to the pasta mixture. Drizzle with the remaining 1 tablespoon olive oil, sprinkle the remaining 1 teaspoon kosher salt, add freshly ground black pepper, freshly squeezed lemon juice, and toss in the fresh baby arugula. Gently toss everything together until well combined.
- Serve or store: Serve the Roasted Veggie Pasta with Feta immediately for the best texture and flavor. Alternatively, store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use chunky pasta shapes like fusilli, penne, or rigatoni to hold the roasted feta sauce well.
- For extra flavor, add a sprinkle of crushed red pepper flakes or fresh herbs like basil or oregano.
- You can swap arugula for spinach or kale if preferred.
- If you want a vegan version, substitute feta with a plant-based cheese or tofu, and skip the dairy.
- Serve with a side of crusty bread to soak up any extra roasted feta sauce.
