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Roasted Veggie Pasta with Feta

Roasted Veggie Pasta with Feta: Quick, Creamy & Satisfying

Roasted Veggie Pasta with Feta is a quick and satisfying vegetarian dish packed with flavor and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Fusilli Pasta Feel free to swap with any chunky pasta you love.
For the Veggies
  • 1 block Feta Cheese Can substitute with goat cheese or Boursin.
  • 1 cup Cherry Tomatoes Other small tomatoes or sun-dried tomatoes can be used.
  • 1 medium Red Onion Shallots are a good substitute.
  • 1 medium Zucchini Bell peppers or spinach can be used instead.
  • 1 medium Orange Bell Pepper Any color bell pepper can be used.
For Cooking
  • 2 tablespoons Olive Oil Avocado oil works as a substitute.
  • 1 teaspoon Kosher Salt Adjust to your taste preference.
  • 1 teaspoon Ground Black Pepper Freshly ground pepper yields the best flavor.
  • 2 tablespoons Lemon Juice Lime juice can work as an alternative.
For Serving
  • 2 cups Baby Arugula Spinach or any other greens can be substituted.

Equipment

  • Oven
  • Baking Sheet
  • Large Pot
  • mixing bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. On a parchment-lined baking sheet, combine cherry tomatoes, red onion, zucchini, orange bell pepper, and feta cheese. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt, tossing gently to coat.
  3. Place the baking sheet in the oven and roast for about 15 minutes until the veggies are tender and lightly charred.
  4. In a large pot, bring salted water to a boil, add fusilli pasta, and cook according to package instructions (8–10 minutes). Drain and set aside.
  5. In a large mixing bowl, combine roasted vegetables and melted feta with the cooked pasta. Drizzle with remaining olive oil, season with kosher salt, black pepper, and lemon juice, then gently stir in baby arugula.
  6. Serve warm and enjoy your Roasted Veggie Pasta with Feta!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 52gProtein: 15gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. For freezing, divide into portions and store for up to 3 months.

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