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Roasted Veggie Pasta with Feta

Roasted Veggie Pasta with Feta: A Flavor-Packed Delight

Roasted Veggie Pasta with Feta combines vibrant roasted vegetables with creamy feta for a deliciously satisfying and quick vegetarian meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Fusilli Pasta or penne or rotini
For the Roasted Vegetables
  • 8 oz Feta Cheese or goat cheese or plant-based alternative
  • 1 cup Cherry Tomatoes or canned diced tomatoes
  • 1 medium Red Onion or shallots
  • 1 medium Zucchini or bell peppers or asparagus
  • 1 medium Orange Bell Pepper or green bell pepper
For Flavor and Garnish
  • 2 tbsp Olive Oil or avocado oil
  • 1 tsp Kosher Salt or sea salt
  • 1/4 tsp Freshly Ground Black Pepper or white pepper
  • 1 tbsp Lemon Juice or lime juice
  • 2 cups Baby Arugula or spinach

Equipment

  • Baking sheet
  • Large pot
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a parchment-lined baking sheet.
  2. On the baking sheet, arrange cherry tomatoes, zucchini, red onion, and orange bell pepper. Place feta cheese in the center. Drizzle with olive oil and sprinkle with kosher salt. Toss gently.
  3. Roast in the oven for about 15 minutes until tomatoes burst and veggies are tender.
  4. Meanwhile, bring a pot of salted water to boil. Cook fusilli pasta according to package instructions, usually around 8-10 minutes. Drain and set aside.
  5. Transfer roasted veggies and feta to a large bowl. Add drained pasta, fold gently to combine.
  6. Add remaining olive oil and lemon juice. Season with black pepper and more salt if needed. Toss in baby arugula.
  7. Serve the Roasted Veggie Pasta warm and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 50mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently and add a splash of olive oil for creaminess.

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