Description
This roasted veggie pasta with feta is a quick and delicious weeknight dinner featuring tender fusilli, oven-roasted vegetables, and creamy feta cheese. Packed with flavor and ready in just 25 minutes, it’s a satisfying vegetarian pasta dish ideal for meal prep or entertaining.
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-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 oven to 400°F (200°C).
- Place the feta block in the center of a parchment-lined baking sheet. Surround with cherry tomatoes, onion, zucchini, and bell pepper.
- Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt.
- Roast for 15 minutes, until tomatoes burst and vegetables are tender.
- Meanwhile, cook pasta in salted water until al dente. Drain.
- In a large bowl, mix roasted vegetables and feta. Add pasta, remaining olive oil, 1 teaspoon salt, black pepper, lemon juice, and arugula. Toss gently.
- Serve warm or chilled. Refrigerate leftovers for up to 4 days.
Notes
- Add protein like grilled chicken or chickpeas for a heartier meal.
- Use spinach or kale instead of arugula if preferred.
- Add red pepper flakes for heat, or herbs like basil or parsley for freshness.
- Not suitable for freezing due to texture changes.
