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Roasted Veggie Pasta with Feta

Roasted Veggie Pasta with Feta: A Flavorful Weeknight Gem

Roasted Veggie Pasta with Feta is a colorful and delicious dish that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Fusilli Pasta Can substitute with rotini or penne.
For the Roasted Veggies
  • 8 oz Feta Cheese Can replace with goat cheese or Boursin.
  • 2 cups Cherry Tomatoes Grape tomatoes can be used as an alternative.
  • 1 medium Red Onion Can substitute with yellow or sweet onions.
  • 1 medium Zucchini Can swap with yellow squash or omit.
  • 1 medium Orange Bell Pepper Green bell peppers can be used instead.
For Flavor & Seasoning
  • 1 tbsp Olive Oil Use any neutral oil if preferred.
  • 1 tsp Kosher Salt Adjust as necessary depending on dietary preferences.
  • 1/2 tsp Black Pepper Fresh ground is recommended.
  • 1 tbsp Lemon Juice Fresh is best; balsamic vinegar can substitute.
For Garnish
  • 2 cups Baby Arugula Spinach or kale can be used if preferred.

Equipment

  • Oven
  • Baking Sheet
  • Pot
  • Mixing bowl
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Arrange diced zucchini, cherry tomatoes, red onion, bell pepper, and feta on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt.
  3. Roast in the oven for about 15 minutes until veggies are tender and feta is golden brown.
  4. While roasting, bring a pot of salted water to boil. Cook fusilli pasta according to package instructions (8-10 minutes), then drain.
  5. Combine roasted veggies and feta with pasta, adding the remaining olive oil, black pepper, and lemon juice. Toss gently.
  6. Stir in baby arugula and serve immediately or store in the fridge for up to 4 days.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 780mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Roasting times can vary; ensure veggies are tender. Reserve pasta water for sauce adjustments.

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