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Roasted Veggie Pasta with Feta Recipe

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4.2 from 4 reviews

A vibrant and healthy Roasted Veggie Pasta with Feta combines tender roasted vegetables and creamy feta cheese with al dente fusilli pasta. This easy-to-make dish is perfect for a quick weeknight dinner, bursting with Mediterranean flavors from fresh lemon juice and peppery arugula.

Ingredients

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 1/2 inch pieces
  • 1 orange bell pepper, diced into 1/2 inch pieces

Seasonings & Extras

  • 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

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
  2. Prepare Vegetables and Feta: On a parchment-lined baking sheet, arrange the block of feta surrounded by cherry tomatoes, red onion wedges, diced zucchini, and diced orange bell pepper. Toss the vegetables with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt. Drizzle the feta with a little olive oil as well.
  3. Roast: Bake in the preheated oven for 15 minutes, or until the tomatoes have burst and the vegetables are tender.
  4. Cook Pasta: While the veggies and feta roast, boil the fusilli pasta in very salty water according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
  5. Combine Ingredients: In a large bowl, combine the roasted feta, reserved pasta water, and cooked pasta. Stir well to evenly disperse the creamy feta cheese over the pasta. Add the roasted vegetables, remaining 1 tablespoon olive oil, remaining 1 teaspoon kosher salt, ground black pepper, freshly squeezed lemon juice, and baby arugula. Stir gently to combine all flavors.
  6. Serve or Store: Serve the pasta immediately while warm, or cool and store it covered in the refrigerator for up to 4 days.

Notes

  • You can substitute fusilli with any chunky pasta like penne or rigatoni.
  • Reserve some pasta water to loosen the sauce and help coat the pasta evenly.
  • For extra flavor, add some crushed red pepper flakes or fresh herbs like basil or parsley.
  • This dish reheats well and makes great leftovers for lunch or dinner.
  • Ensure to use kosher salt as it seasons better and is easier to control than table salt.

Find it online: http://bitezly.com/roasted-veggie-pasta-with-feta-recipe/