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Roasted Veggie Pasta with Feta

Savory Roasted Veggie Pasta with Feta to Brighten Your Weeknights

This Roasted Veggie Pasta with Feta is a comforting dish that combines colorful roasted vegetables and creamy feta, perfect for busy weeknights.
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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
  • 1 pound fusilli This chunky pasta shape holds onto the sauce beautifully.
For the Roasted Vegetables
  • 6 ounces feta Can be swapped with goat cheese for a tangy twist.
  • 1 cup cherry tomatoes Grape or diced tomatoes work just as well.
  • 1 red onion, cut into thin wedges Yellow onions or shallots are good substitutes.
  • 2 small zucchini, diced into 1/2 in pieces Switch with bell peppers or asparagus for variety.
  • 1 orange bell pepper, diced into 1/2 in pieces Any color bell pepper can make a lovely addition.
For Flavoring
  • 2 tablespoons olive oil Avocado oil is a great alternative.
  • 2 teaspoons kosher salt Reduce if you're watching your sodium intake.
  • 1 teaspoon freshly ground black pepper White pepper can be used for a gentle flavor.
  • 2 tablespoons freshly squeezed lemon juice Lime juice can be a fun substitute.
For the Greens
  • 2 cups fresh baby arugula Spinach is an excellent alternative if you prefer.

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • Large pot
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. On a parchment-lined baking sheet, arrange the diced zucchini, cherry tomatoes, red onion, and orange bell pepper. Place the block of feta cheese in the center. Drizzle with olive oil and sprinkle 1 teaspoon of kosher salt over the top. Toss the vegetables slightly to coat them.
  3. Transfer the baking sheet to the preheated oven and roast for about 15 minutes, until the vegetables soften and turn slightly golden.
  4. Fill a large pot with water, add salt, and bring to a boil. Cook 1 pound of fusilli according to package instructions, usually around 10-12 minutes. Drain, reserving a cup of pasta water, and set aside in a large mixing bowl.
  5. After the veggies and feta have roasted, add them into the bowl with cooked fusilli. Toss everything together gently.
  6. Add the remaining teaspoon of salt, freshly ground black pepper, and lemon juice. Mix thoroughly. Add fresh baby arugula. Serve the pasta warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 900mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 30IUVitamin C: 40mgCalcium: 20mgIron: 10mg

Notes

This pasta dish is great for meal prep and can be stored in the fridge for up to 4 days. Reheat gently to maintain the creamy texture of the feta.

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