Description
A vibrant and flavorful Roasted Veggie Pasta with creamy feta cheese, roasted cherry tomatoes, zucchini, red onion, and bell pepper, tossed with lemon juice and fresh arugula for a refreshing and hearty meal.
Ingredients
Scale
Pasta
- 1 pound fusilli or other chunky pasta
Vegetables & Cheese
- 1 cup cherry tomatoes
- 1 red onion cut into thin wedges
- 2 small zucchini diced into ½ inch pieces
- 1 orange bell pepper diced into ½ inch pieces
- 6 ounce block of feta
Seasonings & Dressing
- 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 your oven to 400 degrees F to prepare for roasting the vegetables and feta.
- Prepare Vegetables and Feta: On a parchment-lined baking sheet, place the feta block along with cherry tomatoes, red onion wedges, diced zucchini, and diced orange bell pepper. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt, then drizzle the same olive oil over the feta.
- Roast: Bake the feta and vegetables in the preheated oven for 15 minutes or until the cherry tomatoes have burst and the vegetables are tender.
- Cook Pasta: Meanwhile, bring a large pot of very salty water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain the pasta, reserving ½ cup of pasta cooking water.
- Combine Pasta with Feta: In a large bowl, combine the hot pasta, roasted feta, and reserved pasta water. Stir gently to evenly disperse the softened feta throughout the pasta, creating a creamy sauce.
- Add Vegetables and Seasonings: Add the roasted vegetables to the pasta mixture along with the remaining 1 tablespoon of olive oil, remaining 1 teaspoon of kosher salt, black pepper, freshly squeezed lemon juice, and fresh baby arugula. Stir gently until everything is well combined.
- Serve: Serve the roasted veggie pasta immediately for the best flavor and texture, or refrigerate for up to 4 days for a ready-to-eat meal later.
Notes
- This dish can be served warm or at room temperature.
- Reserve some pasta water to help create a creamy sauce with the roasted feta.
- You can substitute feta with goat cheese for a milder flavor.
- Use gluten-free pasta to make this recipe gluten-free.
- Store leftovers in an airtight container in the refrigerator and consume within 4 days.
- Adjust seasoning to taste, especially salt and pepper based on your preference.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg
