Roasted Veggie Pasta with Feta
A vibrant and creamy roasted vegetable pasta featuring salty feta, burst tomatoes, and fresh arugula. Perfect for a quick healthy weeknight dinner.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
1 pound fusilli or rotini pasta
6 ounce block of feta cheese
1 cup cherry tomatoes
1 red onion, cut into thin wedges
2 small zucchini, diced into 1/2 inch pieces
1 orange bell pepper, diced into 1/2 inch pieces
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons freshly squeezed lemon juice
2 cups fresh baby arugula
Instructions
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- Place the feta block in the center of the sheet and surround it with the tomatoes, onion, zucchini, and bell pepper.
- Drizzle 1 tablespoon of olive oil and 1 teaspoon of salt over the vegetables and feta.
- Bake for 15 minutes or until the tomatoes burst and vegetables are tender.
- While roasting, boil the pasta in salted water according to package directions. Reserve 1/2 cup of pasta water before draining.
- In a large bowl, combine the hot feta and reserved pasta water, stirring until creamy.
- Add the cooked pasta, roasted vegetables, remaining olive oil, salt, pepper, and lemon juice.
- Fold in the fresh arugula until slightly wilted and serve immediately.
Notes
- Use whole grain pasta for extra fiber.
- Add red pepper flakes for a spicy kick.
- Ensure the feta is high quality for the best melting consistency.
Nutrition
- Serving Size: 1.5 cups
- Calories: 429 kcal
- Sugar: 6 g
- Sodium: 1114 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 25 mg
Find it online: https://prepmealkitchen.com/roasted-veggie-pasta-with-feta/