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Roasted Veggie Pasta with Feta

Roasted Veggie Pasta with Feta: A Creamy Weeknight Delight

Quick and easy Roasted Veggie Pasta with Feta dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fusilli Pasta Substitute with penne or rotini if needed.
For the Vegetables
  • 2 cups Cherry Tomatoes Grape tomatoes are a good substitute.
  • 1 medium Zucchini Bell peppers or mushrooms can be used instead.
  • 1 medium Red Onion Substitutable with yellow onion, or omit.
  • 1 medium Orange Bell Pepper Yellow bell pepper or roasted red peppers can be used.
For the Cheese
  • 4 ounces Feta Cheese Goat cheese or Boursin are good substitutes.
For the Seasoning
  • 1 tablespoon Olive Oil Avocado oil can be used as an alternative.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Red pepper flakes can be added for heat.
For the Freshness
  • 2 tablespoons Lemon Juice Lime juice can be used instead.
  • 2 cups Baby Arugula Spinach or kale can be substituted.

Equipment

  • Oven
  • Baking Sheet
  • Pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper, arrange feta, cherry tomatoes, zucchini, red onion, and orange bell pepper. Drizzle with olive oil and sprinkle with salt, then toss to coat and spread evenly.
  3. Roast in the oven for about 15 minutes until vegetables are tender and cherry tomatoes burst.
  4. Cook fusilli in salted boiling water according to package directions until al dente, about 8-10 minutes, then drain and set aside.
  5. Combine roasted vegetables and feta with cooked fusilli in a large bowl, adding reserved pasta water for creaminess. Drizzle with remaining olive oil, and season to taste.
  6. Squeeze fresh lemon juice over the dish, and fold in baby arugula to wilt slightly.
  7. Serve warm, garnished with black pepper or Parmesan if desired and store leftovers in an airtight container in the fridge for up to four days.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 1200IUVitamin C: 45mgCalcium: 180mgIron: 2.5mg

Notes

This recipe is perfect for meal prep and can be customized with different vegetables and cheeses based on preference or availability.

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