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If you’re on the hunt for a vibrant, comforting dish that brings both freshness and a burst of flavor to your table, this Roasted Veggie Pasta with Feta Recipe is an absolute winner. Imagine tender roasted vegetables mingling with creamy, melting feta cheese, all tossed with al dente fusilli and peppery arugula—a beautiful medley that satisfies every craving without any fuss. It’s a dish that brightens up weeknights and impresses guests, proving that simple ingredients can come together to create something truly special.
Ingredients You’ll Need
The magic of this Roasted Veggie Pasta with Feta Recipe lies in its simple yet essential ingredients. Each one plays a vital role—from the hearty pasta providing body, to the roasted veggies adding sweet and smoky notes, while the feta lends a creamy tang that ties everything together. These ingredients are all easy to find and will fill your kitchen with enticing aromas as you cook.
- 1 pound fusilli (or other chunky pasta): Fusilli’s spirals are perfect for holding onto the roasted veggie juices and cheese.
- 6-ounce block of feta cheese: This feta will soften and melt slightly while roasting, creating a luscious sauce.
- 1 cup cherry tomatoes: These pop with juiciness when roasted, adding vibrant sweetness.
- 1 red onion, cut into thin wedges: Roasting softens the onion, bringing out its natural sweetness and depth.
- 2 small zucchini (or 1 large), diced into ½-inch pieces: Zucchini adds a tender bite and balances the sweeter veggies.
- 1 orange bell pepper, diced into ½-inch pieces: Its bright color and mild sweetness brighten the dish beautifully.
- 2 tablespoons olive oil, divided: A drizzle helps roast the veggies perfectly and adds richness.
- 2 teaspoons kosher salt, divided: Salt enhances flavors and draws out moisture during roasting.
- 1 teaspoon freshly ground black pepper: Adds a subtle warmth and depth to the pasta.
- 2 tablespoons freshly squeezed lemon juice: The lemon juice adds a refreshing touch that brightens every bite.
- 2 cups fresh baby arugula: Peppery and crisp, arugula adds a fresh contrast and lovely texture.
How to Make Roasted Veggie Pasta with Feta Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting the vegetables and feta to get that irresistible golden finish without drying them out.
Step 2: Arrange Veggies and Feta
Place the block of feta on a parchment-lined baking sheet—you want to catch all the cheesy drippings without a mess. Surround the feta with cherry tomatoes, red onion wedges, zucchini, and orange bell pepper pieces. Drizzle with one tablespoon of olive oil and sprinkle with one teaspoon of kosher salt to bring out sweetness and help caramelize the veggies as they roast.
Step 3: Roast to Perfection
Slide the tray into the oven and roast for about 15 minutes. You’ll know it’s ready once the cherry tomatoes have burst open and the vegetables are tender and fragrant. The feta will look softened and slightly golden on top, ready to add creamy richness.
Step 4: Cook the Pasta
While the veggies and feta are roasting, cook the fusilli pasta in generously salted boiling water according to package instructions. Cooking pasta well is crucial here—it needs to have a firm but tender bite to complement the soft-roasted ingredients.
Step 5: Combine Pasta and Feta
Drain the pasta and transfer it to a large mixing bowl. Add the roasted feta directly to the hot pasta, breaking it up gently and stirring it around until it melts and beautifully coats each piece of pasta in creamy, salty goodness.
Step 6: Toss in Roasted Vegetables and Seasoning
Add the roasted vegetables, the remaining tablespoon of olive oil, one more teaspoon of kosher salt, freshly ground black pepper, lemon juice, and the fresh arugula. Toss everything gently to combine, making sure every forkful is bursting with flavor and texture.
Step 7: Serve or Store
You can serve this dish immediately for the best contrast between warm pasta and crisp arugula, or store it in the fridge for up to four days—an easy go-to meal for busy days.
How to Serve Roasted Veggie Pasta with Feta Recipe
Garnishes
For an extra touch, sprinkle some fresh herbs like chopped basil or parsley, or even a pinch of red pepper flakes for subtle heat. A drizzle of good-quality olive oil or a sprinkle of toasted pine nuts adds a luxurious finish that elevates this already special dish.
Side Dishes
This pasta pairs wonderfully with a simple green salad dressed with lemon vinaigrette or a crusty loaf of bread to mop up every last bit of those roasted veggies and melted feta. Lightly seasoned grilled chicken or shrimp are also delicious if you want to add some protein.
Creative Ways to Present
Serve this Roasted Veggie Pasta with Feta Recipe in rustic bowls or on large platters to share family-style. Consider layering the pasta on a flat, wide dish and topping with a few whole roasted cherry tomatoes and crumbled feta for a restaurant-inspired look that’s as inviting as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover roasted veggie pasta can be stored in an airtight container in the refrigerator for up to four days. Keep the arugula fresh by adding it just before serving if possible, to maintain its crisp texture.
Freezing
While the roasted veggies and pasta are best enjoyed fresh, you can freeze the cooked pasta and veggie mixture without arugula in a suitable container for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the pasta in a skillet with a splash of water or olive oil over medium heat, stirring occasionally, to refresh the dish without drying it out. Add fresh arugula after reheating for that bright bite every time.
FAQs
Can I use other types of pasta for the Roasted Veggie Pasta with Feta Recipe?
Absolutely! While fusilli is ideal because its twists hold the sauce and veggies well, feel free to use penne, rigatoni, or even farfalle—the key is to choose a chunkier pasta that can capture the creamy feta and roasted bits.
Is the arugula necessary, or can I substitute with other greens?
Arugula adds a peppery freshness that balances the richness of the roasted feta and olive oil. If you prefer, baby spinach or watercress are great alternatives that also bring a fresh green element to the dish.
Can I make this recipe vegan?
The star of this recipe is feta cheese, which is traditionally made from sheep or goat’s milk. For a vegan twist, try a plant-based feta substitute or sprinkle with nutritional yeast for that cheesy flavor, though the texture will differ slightly.
What if I don’t have an oven to roast the veggies?
If roasting isn’t an option, sauté the veggies in a hot pan with olive oil until tender and caramelized. While not quite the same depth as roasting, this method can still yield deliciously flavorful results.
How can I add protein to the Roasted Veggie Pasta with Feta Recipe?
Adding grilled chicken, sautéed shrimp, or even crispy roasted chickpeas can turn this pasta into a heartier meal. Toss in the protein just before serving to keep everything balanced and fresh.
Final Thoughts
This Roasted Veggie Pasta with Feta Recipe has quickly become one of those beloved dishes I find myself reaching for again and again. It’s so wonderfully satisfying, bringing together the rustic warmth of roasted vegetables and the creamy tang of feta in a way that’s both comforting and bright. Give it a try—you might just discover your new favorite way to enjoy pasta, with all the ease you need on busy days and the flavor that feels like a special treat every time.
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Roasted Veggie Pasta with Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Roasted Veggie Pasta with Feta is a vibrant, flavorful dish featuring tender roasted vegetables and creamy feta cheese tossed with fusilli pasta. Easy to prepare in just 25 minutes, it’s perfect for a wholesome weeknight dinner that combines fresh ingredients like cherry tomatoes, zucchini, red onion, and arugula with zesty lemon juice and olive oil for a well-balanced Mediterranean-inspired meal.
Ingredients
Pasta
- 1 pound fusilli (or other chunky pasta)
Vegetables
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into ½-inch pieces
- 1 orange bell pepper, diced into ½-inch pieces
Cheese & Greens
- 6-ounce block of feta cheese
- 2 cups fresh baby arugula
Seasonings & Oils
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and feta.
- Arrange Feta and Vegetables: Place the block of feta cheese on a parchment-lined baking sheet. Arrange the cherry tomatoes, red onion wedges, diced zucchini, and orange bell pepper pieces around the feta. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt over the entire arrangement.
- Roast in Oven: Roast the feta and vegetables in the preheated oven for 15 minutes or until the cherry tomatoes burst and the vegetables are tender, allowing the feta to soften and slightly brown.
- Cook Pasta: While the vegetables and feta are roasting, bring a large pot of well-salted water to a boil and cook the fusilli pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Toss Pasta with Feta: Transfer the cooked pasta to a large mixing bowl. Add the roasted feta cheese and gently stir until the creamy feta coats the pasta strands evenly.
- Add Vegetables and Seasonings: Add the roasted vegetables to the bowl with pasta and feta. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1 teaspoon kosher salt and freshly ground black pepper. Pour in the freshly squeezed lemon juice and add the fresh baby arugula. Toss gently to combine all ingredients thoroughly.
- Serve or Store: Serve the pasta immediately while warm for the best flavor and texture. Alternatively, you can store the dish in an airtight container in the refrigerator for up to 4 days.
Notes
- You can substitute fusilli with other chunky pasta shapes like penne or rotini for similar texture and coating.
- Roasting the vegetables intensifies their natural sweetness and blends beautifully with the tangy feta.
- For extra protein, add grilled chicken or chickpeas when tossing the pasta.
- Store leftovers in an airtight container and reheat gently to preserve the texture and flavor.
- This recipe can be made gluten-free by using gluten-free pasta varieties.
