Description
This Roasted Veggie Pasta with Feta combines tender zucchini, sweet cherry tomatoes, bell pepper, and red onion with a creamy feta sauce, fresh lemon juice, and peppery arugula. A colorful Mediterranean-inspired vegetarian dinner ready in just 25 minutes.
Ingredients
1 pound fusilli or other chunky pasta
6 ounces feta cheese, in one block
1 cup cherry tomatoes
1 red onion, cut into thin wedges
2 small zucchini, diced into 1/2-inch pieces
1 orange bell pepper, diced into 1/2-inch pieces
2 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper
2 tablespoons freshly squeezed lemon juice
2 cups fresh baby arugula
1/2 cup reserved pasta water
Instructions
- Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- Place the block of feta cheese in the center of the prepared baking sheet. Arrange the cherry tomatoes, red onion wedges, diced zucchini, and orange bell pepper around the feta.
- Toss the vegetables with 1 tablespoon olive oil and 1 teaspoon kosher salt. Drizzle some of the measured oil over the feta and spread the vegetables into an even layer.
- Roast for approximately 15 minutes, until the zucchini is tender, the tomatoes begin to burst, and the feta is warm and softened. Roast for a few additional minutes if needed.
- While the vegetables roast, bring a large pot of salted water to a boil. Cook the fusilli according to package instructions until al dente. Reserve 1/2 cup of the starchy cooking water before draining.
- Transfer the softened feta to a large mixing bowl. Add the hot drained pasta and reserved pasta water. Stir gently until the feta breaks down and forms a creamy sauce that coats the pasta.
- Fold the roasted cherry tomatoes, zucchini, bell pepper, and red onion into the creamy pasta. Add the remaining 1 tablespoon olive oil, remaining 1 teaspoon kosher salt, ground black pepper, and freshly squeezed lemon juice. Toss gently until evenly combined.
- Add the fresh baby arugula and toss until the leaves begin to wilt slightly from the warmth of the pasta.
- Serve immediately while warm and creamy. Garnish with optional lemon zest, cracked black pepper, or additional crumbled feta if desired.
Notes
Use block feta rather than pre-crumbled feta for a smoother, creamier sauce. Crumbled feta can work, but watch it carefully during roasting to prevent drying out.
Fusilli is ideal for holding the feta sauce, but penne, rotini, farfalle, or rigatoni also work well.
Cut the vegetables into similar-sized pieces to encourage even roasting.
For extra protein, add sliced grilled chicken breast to the finished pasta.
For a spicy variation, add crushed red pepper flakes before roasting or while tossing the pasta.
Substitute mushrooms, asparagus, broccoli, or eggplant for some of the vegetables, adjusting roasting time as needed.
Use whole wheat pasta for additional fiber or gluten-free pasta for a gluten-free variation.
Add sliced Kalamata olives, chopped sun-dried tomatoes, or fresh basil for additional Mediterranean flavor.
For an extra-creamy sauce, stir in a spoonful of cream cheese or additional feta. Add warm pasta water as needed to maintain a silky consistency.
If the sauce becomes too thick, stir in a splash of warm water. Avoid overheating the finished pasta, which can dry out the cheese sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Refrigerate promptly and avoid leaving cooked pasta at room temperature for more than 2 hours.
Reheat gently in a skillet over medium-low heat with a splash of water or olive oil, stirring until heated thoroughly. Alternatively, microwave in short intervals with a tablespoon of water, stirring between intervals.
Freezing is not recommended because the vegetables may become watery and the feta sauce can develop a grainy texture.
Serve chilled as a Mediterranean pasta salad with additional lemon juice, olive oil, and fresh arugula.
For meal preparation, store the arugula separately and add it just before serving to preserve its fresh flavor and texture.
Nutrition values are approximate and depend on ingredient brands and portion sizes. The source recipe provides an estimate of 440 calories per serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Oven Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 440 kcal
- Sugar: 7 g
- Sodium: 1150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 25 mg
