Description
Roasted Veggie Pasta with Feta is a Mediterranean-inspired dish featuring tender roasted vegetables, creamy feta cheese, and al dente pasta, making it a hearty yet refreshing meal.
Ingredients
- 1 pound fusilli or other chunky pasta
- 6-ounce block of feta cheese
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into ½-inch pieces
- 1 orange bell pepper, diced into ½-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat the oven to 400°F (200°C).
- On a parchment-lined baking sheet, arrange the cherry tomatoes, red onion, zucchini, and bell pepper. Place the block of feta cheese in the center.
- Drizzle the vegetables and feta with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt.
- Roast in the preheated oven for 15 minutes, or until the tomatoes have burst and the vegetables are tender.
- While the vegetables are roasting, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the roasted vegetables and feta with the cooked pasta.
- Add the remaining 1 tablespoon of olive oil, 1 teaspoon of salt, black pepper, lemon juice, and arugula. Gently toss until everything is well combined.
- Serve immediately, or refrigerate for up to 4 days.
Notes
- Substitute arugula with spinach or chard for variety.
- Use seasonal vegetables like eggplant or mushrooms as alternatives.
- Enhance protein content with grilled chicken or chickpeas.
- Add red pepper flakes for a spicier version.
- Garnish with fresh herbs like basil or parsley for added freshness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
