Description
A vibrant and flavorful Roasted Veggie Pasta with Feta, combining oven-roasted cherry tomatoes, zucchini, bell peppers, and red onions with tangy feta cheese. Tossed with fusilli pasta, fresh arugula, olive oil, lemon juice, and seasoning, this dish offers a perfect balance of savory and fresh tastes ideal for a quick and satisfying meal.
Ingredients
Units
Scale
Pasta
- 1 pound fusilli or other chunky pasta
Vegetables and Cheese
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini, diced into 1/2 inch pieces
- 1 orange bell pepper, diced into 1/2 inch pieces
Seasonings and Others
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
- Prepare Vegetables and Feta for Roasting: Place the feta block and prepared vegetables (cherry tomatoes, red onion, zucchini, bell pepper) on a parchment-lined baking sheet. Toss the vegetables and drizzle both veggies and feta with 1 tablespoon of olive oil and 1 teaspoon of kosher salt.
- Roast Vegetables and Feta: Bake the vegetables and feta in the preheated oven for 15 minutes or until the cherry tomatoes have burst, indicating they are perfectly roasted and flavors enriched.
- Cook Pasta: While the vegetables roast, boil the pasta in very salty water according to the package directions until al dente. Drain the pasta, reserving ½ cup of the pasta cooking water, and set the pasta aside.
- Combine Roasted Feta and Pasta: Once the veggies and feta are done, transfer the hot roasted feta into a large mixing bowl and mash it slightly with the reserved pasta water to create a creamy sauce. Add the cooked pasta and stir well to evenly distribute the feta sauce throughout the pasta.
- Add Vegetables and Final Ingredients: Fold in the roasted vegetables, remaining 1 tablespoon olive oil, remaining 1 teaspoon kosher salt, ground black pepper, freshly squeezed lemon juice, and fresh baby arugula. Stir gently until combined and the arugula begins to wilt slightly from the warmth.
- Serve: Serve the Roasted Veggie Pasta with Feta immediately for the best flavor and texture. Leftovers can be stored in the refrigerator for up to 4 days.
Notes
- Use very salty water to cook the pasta to enhance the overall seasoning of the dish.
- Reserve pasta water to help create a creamy, cohesive sauce with the roasted feta.
- Adjust salt and pepper to taste after mixing the components.
- The dish can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg
