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Roasted Veggie Pasta with Feta

Roasted Veggie Pasta with Feta: A Quick, Creamy Delight

Enjoy this Roasted Veggie Pasta with Feta for a quick, healthy meal full of vibrant flavors and textures.
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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 ounces Fusilli Pasta Substitute with any chunky pasta for similar results.
For the Roasted Vegetables
  • 1 block Feta Cheese Can swap for goat cheese or Boursin.
  • 2 cups Cherry Tomatoes Grape tomatoes work as an alternative.
  • 1 medium Red Onion Yellow or white onion can be substituted.
  • 1 medium Zucchini Mix in bell peppers or spinach for variety.
  • 1 medium Orange Bell Pepper Any bell pepper color can be used.
For Flavoring
  • 2 tablespoons Olive Oil Avocado oil can be used for a different flavor.
  • 1 teaspoon Kosher Salt Reduce or replace with low-sodium alternatives.
  • 1/2 teaspoon Ground Black Pepper Freshly ground is recommended.
  • 2 tablespoons Freshly Squeezed Lemon Juice Lime juice is a suitable substitute.
For the Salad Finish
  • 2 cups Fresh Baby Arugula Spinach or mixed greens can be used if arugula is unavailable.

Equipment

  • Oven
  • Baking sheet
  • large pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. Arrange the chopped red onion, cherry tomatoes, zucchini, and orange bell pepper on the baking sheet, placing the block of feta in the center.
  3. Drizzle the vegetables with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt. Drizzle the feta with an additional tablespoon of olive oil.
  4. Roast for about 15 minutes until the tomatoes begin to burst and the veggies look tender.
  5. Meanwhile, boil salted water in a large pot and cook the fusilli pasta according to package directions until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining.
  6. Transfer the roasted veggies and feta to a large mixing bowl, add the drained pasta and reserved pasta water, and toss together.
  7. Add another drizzle of olive oil, black pepper, lemon juice, and arugula, folding everything gently.
  8. Serve warm or let it cool to store in an airtight container for up to 4 days.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Using a block of feta yields the best creamy texture. Reserve pasta water for adjusting creaminess when mixing.

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