Description
A vibrant and healthy roasted veggie pasta with creamy feta cheese, bursting cherry tomatoes, and fresh arugula, tossed in a zesty lemon dressing. Perfect for a quick and satisfying meal that combines the richness of roasted vegetables with the tangy freshness of feta and lemon.
Ingredients
Scale
Pasta
- 1 pound fusilli (or other chunky pasta)
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
Seasoning and Dressing
- 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
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for roasting the vegetables and feta cheese.
- Prepare Vegetables and Feta: Place the block of feta and the prepared vegetables (cherry tomatoes, red onion wedges, diced zucchini, and diced orange bell pepper) on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle 1 teaspoon of kosher salt over both the vegetables and the cheese. Toss the vegetables gently to coat them evenly.
- Roast: Bake in the preheated oven for 15 minutes or until the cherry tomatoes have burst and vegetables are tender.
- Cook Pasta: While the veggies roast, bring a large pot of very salty water to a boil and cook the fusilli according to the package instructions until al dente. Drain and set the pasta aside.
- Combine Ingredients: Remove the roasted vegetables and feta from the oven. In a large bowl, crumble and stir the feta to disperse it evenly over the pasta. Add the roasted vegetables, remaining 1 tablespoon of olive oil, remaining 1 teaspoon of salt, freshly ground black pepper, lemon juice, and fresh baby arugula. Stir everything gently until well combined.
- Serve: Serve the pasta immediately for best flavor, or refrigerate and enjoy within 4 days.
Notes
- You can substitute fusilli with any chunky pasta like penne or rigatoni.
- For extra flavor, add a sprinkle of red pepper flakes or fresh herbs such as basil or parsley.
- Leftovers keep well in an airtight container in the fridge for up to 4 days.
- To make this dish vegan, substitute feta for a plant-based cheese alternative.
- Ensure pasta water is very salty to season the pasta well before combining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: roasted vegetables pasta, feta pasta, Mediterranean pasta, healthy pasta recipe, vegetarian pasta, quick pasta dinner
