Roasted Veggie Pasta with Feta
Indulge in the vibrant flavors of Roasted Veggie Pasta with Feta, a delightful dish perfect for busy weeknights or impressing guests at dinner parties. This quick and easy recipe combines roasted vegetables and creamy feta cheese with al dente pasta, delivering a satisfying meal that bursts with freshness and comfort. Ready in just 25 minutes, it’s not only delicious but also nutritious, making it an ideal choice for those seeking healthy yet flavorful options. Customize it with your favorite seasonal veggies or enjoy it warm or cold as a refreshing pasta salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 pound fusilli pasta
- 6 oz block of feta cheese
- 1 cup cherry tomatoes
- 1 red onion (thin wedges)
- 2 small zucchinis (diced)
- 1 orange bell pepper (diced)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 cups baby arugula
Instructions
- Preheat the oven to 400°F.
- On a parchment-lined baking sheet, combine chopped vegetables and feta block. Drizzle with olive oil and sprinkle with salt.
- Roast for about 15 minutes until tomatoes burst.
- Cook fusilli in salted boiling water according to package instructions; drain.
- In a large bowl, mix roasted ingredients with drained pasta, remaining olive oil, seasonings, lemon juice, and arugula.
- Serve immediately or store leftovers in the fridge for up to four days.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Find it online: https://firstfoodie.com/roasted-veggie-pasta-with-feta/