Description
A vibrant and easy Feta & Roasted Veggie Pasta recipe featuring oven-roasted cherry tomatoes, zucchini, bell peppers, and a block of creamy feta combined with fusilli pasta and fresh arugula. This flavorful, healthy meal comes together quickly and is perfect for a weeknight dinner or meal prep.
Ingredients
Scale
Pasta
- 1 pound fusilli (or other chunky pasta)
Roasted Vegetables & Feta
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into 1/2-inch pieces
- 1 orange bell pepper, diced into 1/2-inch pieces
Seasonings & Extras
- 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: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta, which will allow everything to cook evenly and develop rich flavors.
- Prepare Vegetables and Feta: On a parchment-lined baking sheet, spread the block of feta alongside the cherry tomatoes, red onion wedges, diced zucchini, and diced orange bell pepper. Drizzle 1 tablespoon of olive oil over the vegetables and feta, then sprinkle with 1 teaspoon of kosher salt. Toss the vegetables gently to coat them in oil and salt.
- Bake Vegetables and Feta: Place the baking sheet into the preheated oven and roast for 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender, allowing the feta to soften and slightly brown.
- Cook Pasta: While the vegetables and feta roast, bring a large pot of very salty water to a boil. Add the fusilli pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
- Combine Feta and Pasta: Once the vegetables and feta are done roasting, transfer the warm feta into a large bowl and stir it until it softens and gets evenly dispersed. Add the drained pasta to this bowl and mix gently to coat the pasta with the creamy feta.
- Add Roasted Vegetables and Dressing: Add the roasted vegetables to the pasta and feta mixture along with the remaining 1 tablespoon of olive oil, remaining 1 teaspoon of kosher salt, freshly ground black pepper, freshly squeezed lemon juice, and fresh baby arugula. Stir gently until all ingredients are well combined.
- Serve or Store: Serve the pasta immediately for best flavor and texture, or refrigerate in an airtight container for up to 4 days for convenient leftovers.
Notes
- For best results, use a chunkier pasta like fusilli to hold the creamy feta and roasted veggies well.
- You can substitute vegetables based on seasonality or preference; roasted eggplant or mushrooms would work well.
- To make this dish vegetarian-friendly, ensure the feta cheese used is suitable for your dietary needs.
- If desired, add a handful of toasted pine nuts or walnuts for extra crunch and flavor.
- The pasta is best enjoyed fresh but keeps well refrigerated for up to 4 days.
- Adjust salt and lemon juice to taste before serving for a perfect balance.
