Go Back
–+ servings
Roasted Veggie Pasta with Feta

Creamy Roasted Veggie Pasta with Feta for Quick Comfort

This Roasted Veggie Pasta with Feta is a quick and delicious vegetarian dish, ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fusilli or other chunky pasta Substitution: Any chunky pasta like penne or rigatoni.
For the Roasted Veggies and Feta
  • 6 ounces Block of feta Substitution: Goat cheese or Boursin for a different flavor twist.
  • 1 cup Cherry tomatoes Preparation: Halved grape tomatoes or sun-dried tomatoes work nicely too.
  • 1 Red onion Preparation: Omit or swap with shallots for a milder taste.
  • 2 small Zucchini Substitution: Yellow squash or bell peppers for colorful alternatives.
  • 1 Orange bell pepper Substitution: Any color bell pepper or even cooked carrots for variety.
For the Dressing and Seasoning
  • 2 tablespoons Olive oil Also used for dressing the finished dish.
  • 2 teaspoons Kosher salt Adjust based on your personal preference for saltiness.
  • 1 teaspoon Ground black pepper Substitution: Red pepper flakes for those who love a spicy kick.
For Brightness and Freshness
  • 2 tablespoons Freshly squeezed lemon juice Substitution: Apple cider vinegar for a zesty twist.
  • 2 cups Fresh baby arugula Substitution: Spinach or other leafy greens if arugula isn’t available.

Equipment

  • Oven
  • Large Pot
  • Parchment paper
  • large mixing bowl
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients on the counter.
  2. On a parchment-lined baking sheet, toss together the zucchini, bell pepper, onion, and tomatoes. Add the feta, drizzle with 1 tablespoon of olive oil, sprinkle with 1 teaspoon of kosher salt, and roast for 15 minutes.
  3. While the veggies and feta roast, boil salted water in a large pot. Cook the fusilli according to package directions, typically 8 to 10 minutes, and reserve ½ cup of starchy pasta water.
  4. Combine the cooked pasta, roasted veggies, and crumbled feta in a large mixing bowl. Add reserved pasta water and toss together.
  5. Drizzle the remaining olive oil, add 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and 2 tablespoons of lemon juice. Stir in the baby arugula gently until just combined.
  6. Serve immediately or store in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 550mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

Feel free to substitute vegetables based on what you have on hand.

Tried this recipe?

Let us know how it was!