Description
This Roasted Veggie Pasta with Feta is a vibrant and flavorful dish that combines chunky pasta with oven-roasted vegetables and creamy feta cheese. Infused with fresh lemon juice and peppery arugula, it makes a perfect quick and healthy meal that can be served warm or chilled.
Ingredients
Scale
Pasta
- 1 pound fusilli or other chunky pasta
Vegetables & Cheese
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion cut into thin wedges
- 2 small zucchini diced into ½ inch pieces
- 1 orange bell pepper diced into ½ inch pieces
Seasonings & Additions
- 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
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta cheese.
- Prepare Vegetables and Feta: Arrange the cherry tomatoes, red onion wedges, diced zucchini, orange bell pepper, and block of feta on a parchment-lined baking sheet. Toss the vegetables and drizzle the feta with 1 tablespoon of olive oil and 1 teaspoon of kosher salt to season evenly.
- Roast: Bake the tray in the preheated oven for 15 minutes, or until the tomatoes have burst and the vegetables are tender and slightly caramelized.
- Cook Pasta: While the vegetables roast, bring a large pot of very salty water to a boil. Cook the fusilli or selected chunky pasta according to package directions until al dente. Drain the pasta, reserving ½ cup of the pasta cooking water, and set the pasta aside.
- Combine Ingredients: In a large bowl, combine the roasted feta, reserved pasta water, and cooked pasta. Stir thoroughly so the feta softens and coats the pasta evenly.
- Add Vegetables and Season: Add the roasted vegetables, remaining 1 tablespoon of olive oil, remaining 1 teaspoon kosher salt, ground black pepper, freshly squeezed lemon juice, and fresh baby arugula to the bowl. Gently stir to combine all ingredients well.
- Serve: Serve the Roasted Veggie Pasta with Feta immediately while warm or refrigerate to enjoy later within 4 days.
Notes
- This dish can be served warm or cold, making it versatile for any season.
- Reserve some pasta water to help create a creamy sauce as it mixes with the feta cheese.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Substitute arugula with spinach or baby kale for different greens variations.
- Leftovers store well in the refrigerator for up to 4 days, making it great for meal prep.
