Name: Roasted Veggie Pasta with Feta
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
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, divided; 2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper; 2 tablespoons freshly squeezed lemon juice; 2 cups fresh baby arugula

Description

This Roasted Veggie Pasta with Feta is a quick, flavorful, and healthy weeknight meal. Roasted cherry tomatoes, zucchini, bell pepper, and red onion are paired with creamy baked feta and fresh arugula, making this pasta dish the perfect balance of warmth and freshness. Ready in just 25 minutes, it's customizable with different veggies or pasta types. Enjoy it warm or as a cold pasta salad, perfect for meal prepping or leftovers.

Ingredients

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, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
2 cups fresh baby arugula

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Instructions

Instructions:

Preheat oven to 400°F (200°C).
Place the feta block on a parchment-lined baking sheet. Arrange cherry tomatoes, red onion, zucchini, and bell pepper around it. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt.
Roast in the oven for 15 minutes or until tomatoes burst and veggies are tender.
While roasting, cook pasta in well-salted water according to package instructions. Drain and set aside.
Transfer cooked pasta to a large bowl. Add roasted feta and stir until the cheese coats the pasta.
Add roasted vegetables, remaining 1 tablespoon of olive oil, 1 teaspoon kosher salt, black pepper, lemon juice, and arugula. Toss gently to combine.
Serve immediately or store for up to 4 days in the refrigerator.

Notes

For a vegan version, swap feta for a plant-based feta alternative or use nutritional yeast.
To add protein, consider grilled chicken, shrimp, or chickpeas.
Use whole wheat or gluten-free pasta for a healthier option.
For added heat, drizzle with chili oil or sprinkle with red pepper flakes.
This dish works great as a cold pasta salad too!

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Roasting, Boiling
Cuisine: Mediterranean