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
Scale
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.