Roasted Veggie Pasta with Feta
A delightful pasta dish that combines the rich flavor of roasted vegetables with creamy feta cheese, perfect for any mealtime.
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.
Notes
Use seasonal vegetables to enhance flavors. Feel free to add herbs like basil or parsley for extra freshness. Adjust the amount of lemon juice to match your taste preference. 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.