Description
A vibrant and healthy Roasted Veggie Pasta with Feta combining perfectly roasted cherry tomatoes, zucchini, bell pepper, and red onion with creamy feta, tossed with fusilli pasta and fresh baby arugula in a light lemon and olive oil dressing. This easy-to-make dish is quick to prepare and perfect for a wholesome weeknight meal or meal prep.
Ingredients
Scale
Pasta
- 1 pound fusilli (or other chunky pasta)
Vegetables & Cheese
- 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
- 2 cups fresh baby arugula
Seasonings & Dressing
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
- Prepare Vegetables and Feta: Arrange the feta and all the vegetables (cherry tomatoes, red onion wedges, diced zucchini, and orange bell pepper) on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt, and drizzle the feta with a little olive oil as well.
- Roast: Place the baking sheet in the preheated oven and roast for 15 minutes, or until the cherry tomatoes have burst and vegetables are tender.
- Cook Pasta: While the veggies and feta roast, bring a large pot of very salty water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
- Combine Ingredients: Once the roasting is done, transfer the warm feta into a large mixing bowl with the pasta and stir gently so the feta disperses over the noodles. Add the roasted vegetables, the remaining tablespoon of olive oil, remaining teaspoon of kosher salt, freshly ground black pepper, lemon juice, and fresh baby arugula. Stir gently until all ingredients are combined evenly.
- Serve or Store: Serve the roasted veggie pasta immediately for the best flavor and texture. Alternatively, you can refrigerate it in an airtight container and enjoy within 4 days.
Notes
- Use chunky pasta like fusilli or penne to hold onto the roasted veggies and feta well.
- For extra flavor, add a pinch of crushed red pepper flakes or fresh herbs like basil or oregano.
- This dish can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To make it vegan, substitute feta with a plant-based cheese and omit or replace with nutritional yeast.
