Roasted Veggie Pasta with Feta

Why You’ll Love This Recipe

This roasted veggie pasta is not only bursting with fresh flavors but also comes together in just 25 minutes, making it ideal for busy weeknights. The creamy, baked feta melts beautifully into the pasta, giving it a rich, savory taste that pairs perfectly with the roasted vegetables. The combination of zucchini, bell pepper, cherry tomatoes, and red onion adds a lovely balance of sweetness and earthiness. Plus, the fresh baby arugula adds a pop of green and peppery freshness to finish it off. It’s a simple, colorful, and satisfying dish everyone will love!

Ingredients

• 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 (or 1 large), diced into ½ in pieces

• 1 orange bell pepper, diced into ½ in pieces

• 2 tablespoons olive oil

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons of freshly squeezed lemon juice

• 2 cups fresh baby arugula

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 400°F.

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.

3. Bake in the oven for 15 minutes or until the tomatoes have burst.

4. Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.

5. When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta until it’s evenly dispersed over the pasta.

6. Add the roasted vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula. Stir gently until combined.

7. Serve immediately or store in the refrigerator for up to 4 days.

Servings and Timing

• Servings: 4

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Pasta Alternatives: You can swap fusilli for penne, rigatoni, or any other chunky pasta that holds sauce well.

• Vegetable Mix: Feel free to use any vegetables you like—roasted eggplant, mushrooms, or spinach are great options for variation.

• Add Protein: You can add grilled chicken, shrimp, or even chickpeas to make this a heartier meal.

• Vegan Version: Use a dairy-free feta cheese to make this dish vegan.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat in the microwave or on the stove with a splash of olive oil or a bit of water to prevent it from drying out.

FAQs

1. Can I use a different type of cheese instead of feta?

Yes! You can use goat cheese, ricotta, or even parmesan as an alternative, but the texture and flavor will be slightly different.

2. Can I make this dish ahead of time?

Yes! You can prepare the roasted veggies and pasta ahead of time and store them separately. When ready to serve, combine them and add the arugula and lemon juice for freshness.

3. Can I freeze this pasta?

While freezing is possible, the texture of the vegetables and feta may change when reheated. It’s best enjoyed fresh or stored in the fridge for up to 4 days.

4. What can I substitute for the arugula?

If you don’t have arugula, you can use spinach or another leafy green like kale, although the flavor will differ slightly.

5. How do I get the feta to melt evenly?

Stir the feta gently after baking to distribute it evenly throughout the pasta. The heat from the pasta and vegetables will help the feta melt into a creamy sauce.

6. Is this recipe gluten-free?

This recipe is not gluten-free as it uses pasta made from wheat. However, you can easily substitute gluten-free pasta if needed.

7. Can I make this recipe without olive oil?

Olive oil adds flavor and helps to roast the vegetables and feta. If you need to skip it, you can try a different oil like avocado oil or even use a bit of butter.

8. How can I make this pasta spicier?

You can add red pepper flakes or a dash of hot sauce to the pasta for a spicy kick.

9. Can I use frozen vegetables instead of fresh?

Yes! Frozen vegetables work just fine in this recipe. Just ensure they are well thawed before roasting.

10. How can I make this dish more filling?

To make it more filling, you can add grilled chicken, roasted chickpeas, or even a sprinkle of nuts like pine nuts for some crunch.

Conclusion

This Roasted Veggie Pasta with Feta is a simple yet flavorful dish that combines the savory goodness of baked feta with the fresh flavors of roasted vegetables. It’s quick to prepare, customizable to your tastes, and can be enjoyed as a main dish or a side. With its satisfying texture and bright, zesty finish from the arugula and lemon, this pasta is sure to become a family favorite.

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