Description
A vibrant and flavorful Feta & Roasted Veggie Pasta featuring roasted cherry tomatoes, red onion, zucchini, and bell pepper combined with creamy feta cheese and fresh arugula, tossed with lemon juice and olive oil for a perfect Mediterranean-inspired vegetarian meal in just 25 minutes.
Ingredients
Scale
Pasta
- 1 pound fusilli (or other chunky pasta)
Roasted Vegetables and Cheese
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into 1/2-inch pieces
- 1 orange bell pepper, diced into 1/2-inch pieces
Seasonings and Finishing Touches
- 2 tablespoons olive oil
- 2 teaspoons kosher salt (divided)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get ready for roasting the vegetables and feta.
- Prepare Vegetables and Feta: On a parchment-lined baking sheet, place the block of feta in the center. Surround it with cherry tomatoes, red onion wedges, diced zucchini, and diced orange bell pepper. Toss the vegetables with 1 tablespoon of olive oil and 1 teaspoon of kosher salt, then drizzle the same olive oil and salt over the feta.
- Bake Vegetables and Feta: Bake the tray in the preheated oven for about 15 minutes or until the cherry tomatoes burst and the vegetables are tender.
- Cook Pasta: While the vegetables and feta roast, boil the fusilli pasta in a large pot of very salty water according to the package instructions until al dente. Drain and set aside.
- Combine Pasta and Roasted Ingredients: Once the vegetables and feta are done, transfer the feta to a large mixing bowl and break it up slightly. Add the cooked pasta to the bowl and stir gently to evenly coat the pasta with the feta cheese.
- Add Roasted Vegetables and Seasonings: Add the roasted vegetables, remaining 1 tablespoon olive oil, remaining 1 teaspoon kosher salt, freshly ground black pepper, lemon juice, and fresh baby arugula to the pasta bowl. Stir gently until all ingredients are well combined and the arugula starts to wilt slightly.
- Serve or Store: Serve the feta and roasted veggie pasta immediately for best flavor and texture, or refrigerate it in an airtight container for up to 4 days.
Notes
- For best results, use a block of feta rather than crumbled feta, as it melts slightly while roasting to add creaminess.
- You can substitute any chunky pasta shape, such as penne or rotini, if fusilli is unavailable.
- Be sure to use plenty of salt when boiling pasta to enhance its flavor.
- Leftovers reheat well and make a great quick lunch or dinner.
- Add a sprinkle of fresh herbs like basil or parsley for extra freshness if desired.
