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Roasted Veggie Pasta with Feta

Easy Roasted Veggie Pasta with Feta for a Cozy Dinner

This Roasted Veggie Pasta with Feta is a delightful and nutritious dinner option, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Fusilli Pasta Substitute with any other chunky pasta.
For the Roasted Vegetables
  • 8 oz Feta Cheese Can be replaced with goat cheese.
  • 2 cups Cherry Tomatoes Substitute with sundried tomatoes.
  • 1 medium Red Onion Can be omitted or replaced with shallots.
  • 1 medium Zucchini Can be swapped with bell peppers or spinach.
  • 1 medium Orange Bell Pepper Feel free to use any bell pepper variety.
For the Dressing and Seasoning
  • 3 tbsp Olive Oil Could substitute with avocado oil.
  • 1 tsp Kosher Salt Adjust according to taste.
  • 1 tsp Ground Black Pepper Fresh cracked pepper is preferred.
  • 2 tbsp Fresh Lemon Juice Vinegar could be an alternative.
For the Fresh Finish
  • 2 cups Fresh Baby Arugula Spinach or kale can also serve as substitutes.

Equipment

  • Oven
  • Baking sheet
  • pot
  • Large bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (204°C).
  2. Line a baking sheet with parchment paper. Arrange feta cheese and chopped veggies on the sheet. Drizzle with olive oil and season with kosher salt.
  3. Roast the vegetables for 15 minutes, stirring halfway through.
  4. While veggies roast, bring salted water to a boil and cook fusilli pasta according to package instructions.
  5. Combine baked feta and roasted vegetables with the cooked pasta, add reserved pasta water, olive oil, salt, pepper, lemon juice, and arugula. Stir gently.
  6. Serve immediately while warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 40mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

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