Description
Roasted Veggie Pasta with Feta is a vibrant and flavorful dish that combines the wholesome goodness of fresh vegetables with creamy feta cheese. This quick and easy recipe is perfect for busy weeknights, taking less than 30 minutes to prepare. The roasting process enhances the natural sweetness of cherry tomatoes, zucchini, and bell peppers, while the tangy feta adds richness to each bite. Whether served warm or as a chilled pasta salad, this versatile meal is sure to impress family and friends at any gathering.
Ingredients
Scale
- 1 pound fusilli pasta
- 6 ounces feta cheese
- 1 cup cherry tomatoes
- 1 red onion
- 2 small zucchini
- 1 orange bell pepper
- 2 tablespoons olive oil
- Fresh baby arugula
Instructions
- Preheat oven to 400°F (200°C).
- On a parchment-lined baking sheet, combine feta cheese and chopped vegetables. Drizzle with olive oil and sprinkle with salt.
- Roast in the oven for about 15 minutes until tomatoes burst and veggies are tender.
- Meanwhile, cook fusilli in salted boiling water according to package instructions until al dente. Drain well.
- In a large mixing bowl, combine roasted veggies, feta, cooked pasta, olive oil, lemon juice, salt, pepper, and arugula. Stir gently.
- Serve warm or refrigerate for up to four days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg