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Roasted Veggie Pasta with Feta

Roasted Veggie Pasta with Feta for a Quick Cozy Dinner

This Roasted Veggie Pasta with Feta is a quick, cozy dinner packed with vibrant flavors, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Fusilli or other chunky pasta
For the Roasted Veggies
  • 6 oz Feta cheese can be replaced with goat cheese or Boursin
  • 1 cup Cherry tomatoes use grape tomatoes or other small varieties if unavailable
  • 1 Red onion cut into thin wedges
  • 2 Zucchini diced; replace with bell peppers or yellow squash if preferred
  • 1 Orange bell pepper diced; any bell pepper color can be used interchangeably
For the Flavoring
  • 2 tablespoons Olive oil extra virgin preferred
  • 2 teaspoons Kosher salt substitute with sea salt if desired
  • 1 teaspoon Freshly ground black pepper adjust according to taste preference
  • 2 tablespoons Freshly squeezed lemon juice lime juice can be an alternative
For the Greens
  • 2 cups Fresh baby arugula swap with spinach for a milder green

Equipment

  • Baking Sheet
  • Pot
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) to ensure the vegetables roast beautifully.
  2. On a parchment-lined baking sheet, arrange the diced zucchini, cherry tomatoes, red onion wedges, and orange bell pepper with the block of feta cheese in the center. Drizzle with 1 tablespoon of olive oil and sprinkle 1 teaspoon of salt.
  3. Place the baking sheet in the preheated oven and roast for 15 minutes until the veggies are tender and the feta softens.
  4. While the veggies roast, bring a pot of salted water to a boil and cook the fusilli until al dente, about 8-10 minutes, reserving a cup of pasta water before draining.
  5. Transfer the roasted veggies and feta to a large mixing bowl, add the drained pasta, and mix gently to combine.
  6. Drizzle with 1 tablespoon of olive oil, add 1 teaspoon of freshly ground black pepper, and 2 tablespoons of lemon juice. Toss to coat, then fold in the arugula.
  7. Serve immediately while warm, and store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 55gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

This dish is perfect for meal prep and can be modified with different vegetables and cheeses based on preference.

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