Description
Discover the delightful Roasted Veggie Pasta with Feta, a quick and nutritious dish perfect for busy weeknights or casual gatherings. In just 25 minutes, you can enjoy a hearty pasta meal brimming with the rich flavors of roasted vegetables and creamy feta cheese. This versatile recipe allows you to customize with seasonal veggies, making it an ideal choice for any occasion. Whether served as a main course or side dish, this comforting pasta is sure to please everyone at your table.
Ingredients
Scale
- 1 pound fusilli (or other chunky pasta)
- 6 ounce block of feta cheese
- 1 cup cherry tomatoes
- 1 red onion, cut into wedges
- 2 small zucchini, diced
- 1 orange bell pepper, diced
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat oven to 400°F.
- On a parchment-lined baking sheet, toss together the feta and chopped vegetables; drizzle with olive oil and sprinkle with salt.
- Roast in the oven for about 15 minutes until the tomatoes burst.
- Meanwhile, boil the pasta in salted water according to package instructions; reserve ½ cup of pasta water before draining.
- In a large mixing bowl, combine roasted veggies and feta with cooked pasta and reserved water. Mix in remaining olive oil, lemon juice, arugula, salt, and pepper.
- Serve immediately or refrigerate for up to four days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 380
- Sugar: 5g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg