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Roasted Veggie Pasta with Feta: The Simple Secret to Easy Weeknights

A steaming bowl of Roasted Veggie Pasta with Feta featuring colorful roasted vegetables

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Roasted Veggie Pasta with Feta is a simple and delicious weeknight meal featuring baked feta, burst cherry tomatoes, and a colorful medley of roasted vegetables tossed with tender pasta and fresh arugula.

Ingredients

Scale
  • 1 pound fusilli (or other chunky pasta)
  • 6 ounce block of feta
  • 1 cup cherry tomatoes
  • 1 red onion, cut into thin wedges
  • 2 small zucchini (or 1 large), diced into ยฝ-inch pieces
  • 1 orange bell pepper, diced into ยฝ-inch pieces
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups fresh baby arugula

Instructions

1. Preheat the oven to 400ยฐF and line a baking sheet with parchment paper.

2. Place the feta in the center of the baking sheet and arrange the tomatoes, red onion, zucchini, and bell pepper around it. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt.

3. Bake for 15 minutes, or until the tomatoes have burst and the vegetables are tender.

4. Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

5. Transfer the baked feta to a large bowl and stir until creamy. Add the cooked pasta and mix until the feta coats the noodles evenly.

6. Add the roasted vegetables, remaining olive oil, remaining salt, black pepper, lemon juice, and arugula. Stir gently until combined.

7. Serve immediately or refrigerate for up to 4 days.

Notes

Use a good quality block of feta for the best creamy texture.

Feel free to substitute vegetables based on what you have on hand.

For extra flavor, add minced garlic or red pepper flakes before roasting.

This pasta can be enjoyed warm or cold as a pasta salad.