Roasted Veggie Pasta with Feta
Indulge in the vibrant flavors of Roasted Veggie Pasta with Feta, a quick and delicious dish that transforms simple ingredients into a colorful culinary masterpiece. This recipe combines perfectly roasted vegetables—like cherry tomatoes, zucchini, and bell peppers—with creamy feta cheese, making it an ideal weeknight dinner or a delightful option for gatherings. With the pasta coated in a light lemon dressing and tossed with fresh arugula, each bite is both satisfying and nutritious. In just 25 minutes, you can serve up a meal that looks as great as it tastes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 pound fusilli pasta
- 1 cup cherry tomatoes
- 1 red onion
- 2 small zucchinis
- 1 orange bell pepper
- 6 ounces feta cheese
- Olive oil
- Salt
- Black pepper
- Lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat your oven to 400°F (200°C).
- On a parchment-lined baking sheet, combine cherry tomatoes, red onion, zucchini, orange bell pepper, and feta cheese. Drizzle with olive oil and season with salt.
- Bake for about 15 minutes until veggies are tender and the tomatoes burst.
- Meanwhile, cook fusilli pasta according to package instructions in salted water. Reserve ½ cup of cooking water before draining.
- In a large bowl, combine the roasted veggies, feta, cooked pasta, reserved pasta water, lemon juice, salt, pepper, and arugula. Mix gently until well combined.
- Serve immediately or store leftovers in an airtight container.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 370
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Find it online: https://weeknightdish.com/roasted-veggie-pasta-with-feta/