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Roasted Veggie Pasta with Feta – Quick, Creamy & Delicious

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Baked feta pasta with a medley of roasted veggies — a quick, flavorful weeknight meal.

Ingredients

Scale
  • 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 of freshly squeezed lemon juice
  • 2 cups fresh baby arugula

Instructions

1. Preheat oven to 400 degrees F.

2. Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.

3. Bake in the oven for 15 minutes or until the tomatoes have burst.

4. Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.

5. When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir until the feta is evenly dispersed over the pasta.

6. Add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula. Stir gently to combine.

7. Serve immediately or refrigerate for up to 4 days.

Notes

Great for leftovers — keeps well in the fridge for up to 4 days.

Try other vegetables like eggplant or mushrooms for variation.

Use gluten-free pasta if desired.

Nutrition

Find it online: https://paulakitchen.com/roasted-veggie-pasta-with-feta/