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Roasted Veggie Pasta with Feta

Roasted Veggie Pasta with Feta: A Flavorful Weeknight Meal

Roasted Veggie Pasta with Feta is a quick and flavorful dish that combines roasted vegetables with creamy feta, perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Fusilli Pasta Any chunky pasta works well.
For the Veggies
  • 8 oz Feta Cheese Substitute with goat cheese or Boursin for different flavor profiles.
  • 1 pint Cherry Tomatoes Can replace with sun-dried tomatoes for a concentrated flavor.
  • 1 medium Red Onion Skip if preferred or substitute with shallots for a milder taste.
  • 1 medium Zucchini Replace with bell peppers or eggplant for new textures.
  • 1 medium Orange Bell Pepper Feel free to use other colors for visual appeal.
For Flavoring
  • 1 tbsp Olive Oil Could substitute with avocado oil for a different nuance.
  • 1 tsp Kosher Salt Adjust to taste; regular table salt can work in a pinch.
  • 1 tsp Ground Black Pepper Adjust to taste.
  • 2 tbsp Lemon Juice Lime can be used as an alternative.
For the Finishing Touch
  • 2 cups Fresh Baby Arugula Spinach can be used instead for a milder taste.

Equipment

  • oven
  • large pot
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions for Roasted Veggie Feta Pasta
  1. Preheat your oven to 400°F (200°C). Prepare a parchment-lined baking sheet and chop your veggies: cherry tomatoes, zucchini, red onion, and bell pepper. Arrange them on the sheet with a block of feta cheese.
  2. Drizzle the veggies and feta with olive oil and sprinkle with kosher salt. Toss to coat and roast for about 15 minutes, until tomatoes start to burst and veggies are tender.
  3. Bring a large pot of salted water to a boil. Add fusilli pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain and set aside.
  4. Transfer the roasted veggies and feta into a large mixing bowl. Pour in the reserved pasta water and cooked fusilli; stir to combine.
  5. Drizzle remaining olive oil over the pasta and veggies, season with salt, pepper, and lemon juice. Fold in the fresh arugula until wilted.
  6. Serve immediately, optionally with a side salad or crusty bread. Leftovers can be refrigerated for up to 4 days.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 35mgCalcium: 200mgIron: 2mg

Notes

This vegetarian dish is quick to prepare and perfect for meal prep with delicious leftovers that maintain their flavor.

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