Description
Roasted Veggie Pasta with Feta is a vibrant, flavorful dish that brings together the goodness of roasted vegetables and creamy feta cheese. This easy recipe is perfect for busy weeknights, providing a nutritious meal that delights both the eyes and the taste buds. In just 25 minutes, you can create a comforting family dinner or an impressive potluck dish that everyone will love. With its colorful medley of seasonal veggies and a hint of fresh lemon, this pasta is not only delicious but also versatile—great for lunch leftovers or served as a light summer pasta salad.
Ingredients
Scale
- 1 pound fusilli pasta
- 6 ounces feta cheese
- 1 cup cherry tomatoes
- 1 red onion (thinly sliced)
- 2 small zucchini (diced)
- 1 orange bell pepper (diced)
- Fresh baby arugula
- Olive oil, salt, pepper, lemon juice
Instructions
- Preheat oven to 400°F.
- On a parchment-lined baking sheet, toss cherry tomatoes, zucchini, red onion, orange bell pepper, and feta with olive oil and salt.
- Roast for about 15 minutes until tomatoes burst and veggies are tender.
- Meanwhile, cook fusilli pasta in salted water according to package instructions; drain.
- In a large mixing bowl, combine roasted veggies and feta with cooked pasta.
- Stir in remaining olive oil, lemon juice, arugula, salt, and pepper until well mixed.
- Serve warm or store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 20mg