Why Make This Recipe
Roasted Veggie Pasta with Feta is a delightful dish that combines the rich flavor of roasted vegetables with the creamy tang of feta cheese. It’s easy to prepare and packed with nutrients, making it a great option for any mealtime. This recipe not only satisfies your taste buds but also helps you incorporate more vegetables into your diet. Plus, it’s flexible! You can use whatever vegetables you have on hand.
How to Make Roasted Veggie Pasta with Feta
Ingredients
- 1 pound fusilli (or other chunky pasta)
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into ½ in pieces
- 1 orange bell pepper, diced into ½ in pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons of freshly squeezed lemon juice
- 2 cups fresh baby arugula
Directions
- Preheat oven to 400 degrees F.
- Place the feta and vegetables on a parchment-lined baking sheet.
- Toss the vegetables and drizzle the feta with 1 tablespoon of olive oil and 1 teaspoon of salt.
- Bake in the oven for 15 minutes or until the tomatoes have burst.
- Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
- When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir until the feta is evenly dispersed over the pasta.
- Add the baked vegetables, remaining olive oil, remaining salt, black pepper, lemon juice, and arugula to the bowl and stir gently until combined.
- Serve immediately or save in the refrigerator for up to 4 days.
How to Serve Roasted Veggie Pasta with Feta
You can serve this pasta warm or at room temperature. It makes a great main dish or a hearty side. Garnish with extra arugula or a sprinkle of feta for a fresh touch.
How to Store Roasted Veggie Pasta with Feta
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days. To enjoy later, you can serve it cold or reheat it in the microwave.
Tips to Make Roasted Veggie Pasta with Feta
- Use seasonal vegetables to enhance the flavors.
- Feel free to add herbs like basil or parsley for extra freshness.
- Adjust the amount of lemon juice to match your taste preference.
Variation
You can easily customize this recipe by swapping out the vegetables. Broccoli, asparagus, or even spinach work well. If you want to make it a little heartier, add cooked chicken or chickpeas.
FAQs
Can I use other types of cheese instead of feta?
Yes, you can use goat cheese or even mozzarella for a different flavor.
Is this recipe vegetarian?
Yes, Roasted Veggie Pasta with Feta is completely vegetarian.
Can I freeze the leftovers?
It’s best to eat this dish fresh, but if you must freeze it, keep in mind that the texture of the vegetables may change after reheating.
Roasted Veggie Pasta with Feta
Ingredients
Main Ingredients
- 1 pound fusilli (or other chunky pasta)
- 6 ounces block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into ½ in pieces
- 1 large orange bell pepper, diced into ½ in pieces
Seasoning and Dressing
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
Garnish
- 2 cups fresh baby arugula
Instructions
Preparation
- Preheat oven to 400 degrees F.
- Place the feta and vegetables on a parchment-lined baking sheet.
- Toss the vegetables and drizzle the feta with 1 tablespoon of olive oil and 1 teaspoon of salt.
- Bake in the oven for 15 minutes or until the tomatoes have burst.
Cooking Pasta
- Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
Combining Ingredients
- When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir until the feta is evenly dispersed over the pasta.
- Add the baked vegetables, remaining olive oil, remaining salt, black pepper, lemon juice, and arugula to the bowl and stir gently until combined.
Serving
- Serve immediately or save in the refrigerator for up to 4 days.