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Close-up view of a colorful roasted veggie feta pasta with fusilli, cherry tomatoes, and zucchini.
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Roasted Veggie Feta Pasta Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550
A flavorful and easy-to-make pasta dish featuring roasted vegetables and creamy feta, perfect for a quick weeknight dinner.

Ingredients

pasta

  • 1 pound fusilli or other chunky pasta
  • 1 cup cherry tomatoes

vegetables

  • 1 red onion red onion (cut into wedges)
  • 2 small zucchini (diced into ½ inch pieces)
  • 1 orange orange bell pepper (diced into ½ inch pieces)

cheese

  • 6 ounce block of feta

oils and seasonings

  • 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 to 400°F. Roast feta and vegetables with 1 tbsp olive oil and 1 tsp salt for 15 minutes.
  • Cook pasta in salted boiling water until al dente; drain, reserving ½ cup pasta water.
  • Mix hot pasta with roasted feta and reserved water to create a creamy sauce.
  • Add roasted vegetables, lemon juice, arugula, remaining oil, salt, and pepper; toss to combine.
  • Serve immediately or refrigerate for up to 4 days.

Notes

For extra flavor, sprinkle with fresh herbs or additional lemon.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Feta, Pasta, Vegetables