Description
A vibrant and hearty Roasted Veggie Pasta with creamy feta cheese, bursting cherry tomatoes, and fresh arugula, tossed in a lemony olive oil dressing. This easy oven-roasted recipe brings together a colorful medley of vegetables with fusilli pasta for a satisfying vegetarian meal perfect for any occasion.
Ingredients
Scale
Vegetables and 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
Pasta and Dressing
- 1 pound fusilli or other chunky pasta
- 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 and prepare vegetables and feta: Preheat the oven to 400 degrees F (200 degrees C). Place the block of feta and all vegetables (cherry tomatoes, red onion wedges, zucchini, and orange bell pepper pieces) on a parchment-lined baking sheet. Toss the vegetables gently and drizzle the cheese with 1 tablespoon of olive oil and sprinkle 1 teaspoon of kosher salt.
- Roast in oven: Bake in the oven for 15 minutes, or until the cherry tomatoes have burst and the vegetables are tender and slightly caramelized, and the feta is warmed through.
- Cook the pasta: While the vegetables roast, bring a large pot of very salty water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Drain the pasta, reserving ½ cup of the pasta cooking water for later use.
- Combine pasta and roasted vegetables: In a large mixing bowl, combine the warm feta, reserved pasta water, and cooked pasta. Stir gently to disperse the softened feta evenly, creating a creamy sauce.
- Finish the dish: Add the roasted vegetables to the pasta mixture along with the remaining 1 tablespoon of olive oil, the remaining 1 teaspoon kosher salt, ground black pepper, freshly squeezed lemon juice, and fresh baby arugula. Toss gently until all ingredients are well combined.
- Serve: Serve the roasted veggie pasta immediately while warm, or refrigerate in an airtight container for up to 4 days for meal prep.
Notes
- Use fusilli or any chunky pasta that holds sauce well.
- Reserve pasta water to help create a creamy sauce with the feta.
- Adjust salt and pepper seasoning to taste, especially if your feta is salty.
- Serve with an extra drizzle of olive oil or a squeeze of fresh lemon for brightness.
- Store leftovers in the refrigerator and reheat gently to maintain texture.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 25 mg
