Description
This delicious roast veggie feta pasta is so easy to make! It’s a perfect weeknight meal.
Ingredients
Scale
- 1 pound fusilli (or other chunky pasta)
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini, diced into 1/2 in pieces
- 1 orange bell pepper, diced into 1/2 in pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Step 1: Preheat oven to 400 degrees F.
- Step 2: Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.
- Step 3: Bake in the oven for 15 minutes or until the tomatoes have burst.
- Step 4: Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
- Step 5: When the vegetables and feta are done baking, combine the feta, reserved pasta water, and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined.
- Step 6: Serve immediately or save in the refrigerator for up to 4 days.
Notes
The greens are flexible; baby spinach or chopped chard can replace arugula. Seasonal vegetables like butternut squash, broccoli, asparagus, or leeks also work well. Reserving a bit of pasta water is recommended for a creamier sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Meal Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 429 kcal
- Sugar: 6 g
- Sodium: 1114 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 25 mg
Keywords: roasted veggie pasta, baked feta pasta, easy weeknight meal, vegetarian dinner