Description
Roasted Veggie Pasta with Feta is a delightful, vibrant dish that captures the essence of Mediterranean cuisine while being quick and easy to prepare. Packed with colorful roasted vegetables and creamy feta cheese, this pasta recipe is perfect for busy weeknights or special gatherings. With just 25 minutes from prep to plate, you can enjoy a healthy meal that’s not only satisfying but also customizable based on your pantry staples. Serve it warm topped with fresh arugula for an added burst of flavor and nutrition.
Ingredients
Scale
- 8 oz fusilli pasta
- 2 cups cherry tomatoes
- 1 medium red onion
- 1 medium zucchini
- 1 medium orange bell pepper
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh lemon juice
- 8 oz feta cheese
- 2 cups fresh baby arugula
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine cherry tomatoes, sliced red onion, diced zucchini, and chopped orange bell pepper. Drizzle with olive oil, salt, and pepper; toss to coat.
- Spread vegetables evenly on a baking sheet and roast for about 15 minutes until tender.
- Meanwhile, cook fusilli pasta in salted boiling water according to package instructions until al dente; drain.
- Once roasted, mix vegetables with the cooked pasta in a bowl. Crumble feta over the top and drizzle with lemon juice; gently toss.
- Serve warm topped with fresh arugula.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg