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Roasted Veggie Pasta with Feta

Roasted Veggie Pasta with Feta: A Quick Flavor Adventure

A delicious Roasted Veggie Pasta with Feta recipe that's quick, flavorful, and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fusilli or other chunky pasta Feel free to substitute with gluten-free or whole grain options.
For the Roasted Vegetables
  • 6 ounces Block of feta Crumbled feta can be used but may alter final texture.
  • 1 cup Cherry tomatoes You can use grape tomatoes if unavailable.
  • 1 Red onion Cut into wedges; substitute with yellow onion or shallots for milder taste.
  • 2 small Zucchini Diced; swap with bell peppers or asparagus if desired.
  • 1 Orange bell pepper Diced; any color bell pepper works.
For Flavoring
  • 2 tablespoons Olive oil Enhances overall flavors; avocado oil can also be used.
  • 2 teaspoons Kosher salt Adjust based on dietary needs.
  • 1 teaspoon Ground black pepper
  • 2 tablespoons Freshly squeezed lemon juice Orange juice is a sweeter alternative.
  • 2 cups Fresh baby arugula Spinach or kale are great alternatives.

Equipment

  • Oven
  • Large pot
  • baking sheet
  • Mixing Bowl
  • Spatula

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a parchment-lined baking sheet.
  2. Toss together diced zucchini, cherry tomatoes, red onion wedges, and orange bell pepper. Drizzle with olive oil, sprinkle with salt and pepper, and mix well.
  3. Nestle the block of feta among the vegetables on the baking sheet and roast for about 15 minutes, until the tomatoes burst.
  4. While roasting, bring a large pot of salted water to a boil, add fusilli and cook until al dente (about 8-10 minutes). Reserve ½ cup of pasta water, then drain and set aside.
  5. Transfer roasted vegetables and feta to a large mixing bowl, add drained pasta, and gently toss together.
  6. Drizzle lemon juice over the mixture, toss in fresh arugula, and stir gently until well combined.
  7. Serve immediately or store in the refrigerator for up to 4 days.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Perfect for meal prep or quick lunches. Contains fresh, vibrant flavors that are healthy and satisfying.

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