Description
This Feta & Roasted Veggie Pasta is a vibrant, Mediterranean-inspired dish featuring tender roasted vegetables and creamy baked feta tossed with al dente fusilli pasta and fresh arugula. Ready in just 25 minutes, it’s a flavorful and wholesome meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
Pasta
- 1 pound fusilli (or other chunky pasta)
Roasted Vegetables & Feta
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into 1/2-inch pieces
- 1 orange bell pepper, diced into 1/2-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Additional
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and feta.
- Prepare vegetables and feta: Arrange the feta block and all the chopped vegetables (cherry tomatoes, red onion wedges, zucchini, and orange bell pepper) on a parchment-lined baking sheet. Drizzle 1 tablespoon of olive oil and sprinkle 1 teaspoon of kosher salt over the vegetables and feta. Toss the vegetables gently to coat evenly.
- Bake vegetables and feta: Place the baking sheet in the preheated oven and roast for about 15 minutes, or until the tomatoes have burst and vegetables are tender.
- Cook pasta: While the vegetables roast, bring a large pot of heavily salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Combine feta and pasta: Once roasted, transfer the warm baked feta to a large mixing bowl and break it apart slightly to help distribute it over the pasta. Add the drained pasta and stir together so the feta evenly coats the noodles.
- Add vegetables and seasonings: Add the roasted vegetables, remaining 1 tablespoon olive oil, remaining 1 teaspoon kosher salt, freshly ground black pepper, lemon juice, and fresh baby arugula to the pasta mixture. Gently toss everything together until well combined.
- Serve: Serve the pasta immediately for best texture and flavor, or store it in the refrigerator for up to 4 days to enjoy later.
Notes
- Feel free to use other chunky pasta shapes like penne or rigatoni if fusilli is not available.
- For a spicier kick, add a pinch of red pepper flakes when tossing the pasta.
- To keep the arugula crisp, add it just before serving rather than mixing too far in advance.
- This dish can be served warm or at room temperature.
- Leftovers can be reheated gently on the stovetop or enjoyed cold as a pasta salad.
