There is something utterly delightful about the Roasted Veggie Pasta with Feta Recipe that makes it a go-to comfort meal for any day of the week. This dish brings together the perfectly roasted medley of colorful vegetables and creamy, tangy feta cheese, all tossed with tender fusilli pasta and fresh arugula. The combination bursts with vibrant flavors and satisfying textures, offering a feast for both your eyes and your palate. Whether you’re cooking for family or friends, this recipe guarantees smiles all around the table.
Ingredients You’ll Need
Gathering simple, fresh ingredients is what makes this Roasted Veggie Pasta with Feta Recipe truly shine. Each component plays a crucial role in building layers of flavor, texture, and color—bringing a beautiful balance to every bite.
- Fusilli pasta: 1 pound of chunky fusilli holds onto the sauce and veggies perfectly with its spirals.
- Feta cheese: A 6-ounce block adds creamy tanginess that complements the roasted vegetables.
- Cherry tomatoes: 1 cup, which burst deliciously in the oven to add natural sweetness and juiciness.
- Red onion: One thinly wedged red onion gives a subtle sharpness and a touch of crunch after roasting.
- Zucchini: Two small zucchinis diced into ½-inch pieces bring mild flavor and a tender bite.
- Orange bell pepper: One diced pepper adds vibrant color and sweet, crisp texture.
- Olive oil: Two tablespoons to roast the veggies and add richness.
- Kosher salt: Two teaspoons to enhance flavors and season the dish perfectly.
- Black pepper: One teaspoon freshly ground for a bit of warmth and depth.
- Fresh lemon juice: Two tablespoons introduce bright acidity that lifts the entire dish.
- Baby arugula: Two cups add a peppery freshness and beautiful greenery.
How to Make Roasted Veggie Pasta with Feta Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400 degrees Fahrenheit. This high heat is perfect for roasting, helping the vegetables caramelize beautifully while softening the feta without losing its shape.
Step 2: Prepare Veggies and Feta for Roasting
Line a baking sheet with parchment paper, then place the block of feta in the center surrounded by your colorful cherry tomatoes, red onion wedges, diced zucchini, and orange bell pepper. Drizzle everything with 1 tablespoon of olive oil and sprinkle a teaspoon of kosher salt over both the veggies and the cheese. This simple seasoning will enhance the natural flavors as they roast.
Step 3: Roast Until Perfect
Pop the baking sheet into the oven for about 15 minutes, watching for those cherry tomatoes to burst and release their juices. The vegetables will soften while their natural sugars caramelize, creating a beautiful balance with the creamy feta.
Step 4: Cook the Pasta
While the veggies and feta are roasting, bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions until al dente. Drain the pasta and set it aside, ready to mingle with your roasted ingredients.
Step 5: Combine and Toss
Once your vegetables and feta come out of the oven, transfer them to a large mixing bowl along with the pasta. Break up the feta gently so it disperses through the fusilli, releasing that mouthwatering creaminess. Add the remaining tablespoon of olive oil, the rest of the kosher salt, freshly ground black pepper, lemon juice, and the fresh baby arugula. Gently toss everything to combine, making sure each bite is packed with roasted goodness and vibrant flavors.
Step 6: Serve or Store
You can enjoy this dish immediately while warm and fresh, or store it in the refrigerator for up to four days. It’s fantastic both ways—either as a comforting dinner or a delicious, make-ahead meal.
How to Serve Roasted Veggie Pasta with Feta Recipe
Garnishes
To elevate your Roasted Veggie Pasta with Feta Recipe, consider adding a sprinkle of toasted pine nuts or slivered almonds for a delightful crunch. Fresh herbs like basil or oregano also add a fragrant burst of flavor that pairs beautifully with the lemony arugula and feta.
Side Dishes
This pasta is hearty on its own, but if you want to round out the meal, a crisp green salad with a simple vinaigrette or crusty garlic bread would be excellent companions. Both options complement the textures and flavors without overwhelming the main dish.
Creative Ways to Present
For a lovely dinner party presentation, serve the pasta in individual shallow bowls and top each with extra feta crumbles and a lemon wedge. You can also layer the ingredients in a large glass bowl for a rustic, family-style service that lets the vibrant veggies shine.
Make Ahead and Storage
Storing Leftovers
The Roasted Veggie Pasta with Feta Recipe keeps very well in an airtight container in the refrigerator for up to four days. The flavors actually deepen as they mingle overnight, making it an excellent choice for meal prep or quick lunches.
Freezing
While the pasta is best enjoyed fresh or refrigerated, you can freeze leftovers if needed. Place it in a freezer-safe container and consume within two months. Keep in mind that the texture of the roasted vegetables might soften slightly upon thawing, but the flavor will remain delicious.
Reheating
To reheat, gently warm the pasta in a skillet over low heat with a splash of olive oil or water to keep it moist. Avoid microwaving at high heat to prevent drying out. Stir occasionally until heated through, and consider adding a fresh squeeze of lemon to brighten the flavors again.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fusilli is excellent for holding onto the sauce and vegetables, penne, rigatoni, or farfalle work just as well. Choose a chunky pasta shape to capture all those delicious roasted bits.
Is it possible to make this dish vegan?
Definitely! You can substitute the feta with a vegan cheese alternative or crumbled tofu marinated in lemon juice and herbs to mimic that tangy, creamy flavor.
Can I roast the vegetables and feta ahead of time?
Yes, you can roast the veggies and feta a day ahead and store them separately in the fridge. Combine with freshly cooked pasta and arugula when ready to serve for the best texture.
What if I don’t have cherry tomatoes?
Grape tomatoes are a perfect substitute. If unavailable, diced regular tomatoes can work but may release more juice, so roast slightly less time.
How spicy is this dish? Can I add heat?
This recipe is mild and fresh by nature. If you love a bit of heat, add a pinch of red pepper flakes when tossing the pasta or sprinkle some sliced fresh chili on top before serving.
Final Thoughts
If you’re looking for a vibrant, hearty meal that feels like a warm hug in a bowl, you have to try the Roasted Veggie Pasta with Feta Recipe. It’s simple, fresh, and packed with so much flavor you’ll find yourself craving it again and again. Trust me, once you make this dish, it will become one of your favorites for busy weeknights and casual gatherings alike.
Print
Roasted Veggie Pasta with Feta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and wholesome Roasted Veggie Pasta with Feta that combines oven-roasted vegetables and creamy feta cheese with al dente fusilli pasta, fresh arugula, and a hint of lemon for a refreshing and satisfying meal.
Ingredients
Pasta
- 1 pound fusilli (or other chunky pasta)
Vegetables & Cheese
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into 1/2 in pieces
- 1 orange bell pepper, diced into 1/2 in pieces
- 6 ounce block of feta
Seasonings & Extras
- 2 tablespoons olive oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat oven: Preheat your oven to 400 degrees F (204 degrees C) to prepare for roasting the vegetables and feta cheese.
- Prepare vegetables and feta for roasting: On a parchment-lined baking sheet, spread out the cherry tomatoes, red onion wedges, diced zucchini, and orange bell pepper. Place the block of feta on the sheet as well. Drizzle 1 tablespoon of olive oil over the vegetables and feta, and sprinkle 1 teaspoon of kosher salt evenly across them. Toss the vegetables gently to coat.
- Roast in oven: Bake the feta and vegetables for 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender and fragrant.
- Cook pasta: While the veggies roast, bring a large pot of very salty water to a boil and cook the fusilli pasta according to the package instructions until al dente. Drain well and set aside.
- Combine ingredients: Once the roasting is done, transfer the hot feta (which will be soft and creamy) and pasta into a large bowl. Stir the feta gently so it breaks up and coats the pasta. Add the roasted vegetables, remaining 1 tablespoon of olive oil, remaining 1 teaspoon of kosher salt, fresh black pepper, lemon juice, and fresh baby arugula. Toss gently to combine all the flavors evenly.
- Serve: Serve the roasted veggie pasta with feta immediately for best flavor and texture, or store it in the refrigerator for up to 4 days for a quick and delicious meal later.
Notes
- Substitute fusilli with other chunky pasta shapes like penne or rigatoni if desired.
- Ensure pasta water is very salty to season the pasta properly.
- Adjust the lemon juice to taste for extra brightness.
- This dish is perfect served warm or at room temperature, making it great for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a vegan version, replace feta with a plant-based cheese alternative.
