Roasted Veggie Pasta with Feta
Indulge in a delightful bowl of Roasted Veggie Pasta with Feta, a quick and satisfying meal perfect for busy weeknights. This vibrant dish combines the freshness of roasted vegetables with creamy feta, creating an explosion of flavors that both kids and adults will love. It’s not just easy to prepare but also offers versatility, making it suitable for family gatherings or cozy dinners at home. With a mere 25 minutes of prep and cooking time, you can enjoy a wholesome meal packed with nutrients and deliciousness. Plus, leftovers only taste better the next day!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 pound fusilli (or other chunky pasta)
- 6 ounces feta cheese
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini, diced
- 1 orange bell pepper, diced
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat your oven to 400 degrees F.
- Arrange chopped vegetables and feta on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt.
- Roast in the oven for about 15 minutes until the veggies are charred and tomatoes burst.
- Boil pasta in salted water according to package directions; drain well.
- In a large bowl, combine roasted veggies with cooked pasta. Stir in additional olive oil, salt, pepper, lemon juice, and arugula.
- Serve warm or store leftovers in the fridge for up to four days.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Find it online: https://cookingwhisper.com/roasted-veggie-pasta-with-feta/