Roasted Veggie Pasta with Feta
This Roasted Veggie Pasta with Feta combines the rich flavors of roasted vegetables and baked feta, resulting in a creamy and hearty dish perfect for a weeknight meal. Roasting the vegetables and feta gives them an incredible depth of flavor, while the addition of arugula provides a fresh, peppery contrast. Ready in just 25 minutes, this easy vegetarian recipe is not only delicious but also a great option for meal prep, saving well in the fridge for up to four days.
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 ½ in pieces
1 orange bell pepper, diced into ½ in 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
Directions:
1. Preheat oven to 400°F (200°C).
2. Place feta and vegetables on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt.
3. Roast in the oven for 15 minutes, or until tomatoes have burst.
4. Boil pasta in very salty water according to package directions. Drain and set aside.
5. Combine roasted feta and vegetables with pasta in a large bowl. Add remaining olive oil, salt, pepper, lemon juice, and arugula. Stir gently to combine.
6. Serve immediately or store in the refrigerator for up to 4 days.
Prep Time: 5 minutes
Kcal: 263 per serving