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Roasted Veggie Pasta with Feta

This creamy vegetable pasta recipe uses roasted vegetables, baby arugula, feta and chunky pasta. The feta and vegetables are roasted to give them a rich flavor that is hard to beat. This delicious dish is ready in 30 minutes.
Prep Time5 minutes
Cook Time15 minutes
5 minutes
Total Time25 minutes
Keyword: Roasted Veggie Pasta with Feta
Servings: 4
Calories: 263kcal
Author: Angela

Ingredients

  • 6 oz block of feta
  • 1 red onion cut into thin wedges
  • 1 lb fusilli or other chunky pasta
  • 2 small zucchini or 1 large diced into ½ in pieces
  • 1 cup cherry tomatoes
  • 2 cups fresh baby arugula
  • 1 tsp freshly ground black pepper
  • 2 tbsp of freshly squeezed lemon juice
  • 1 orange bell pepper diced into ½ in pieces
  • 2 tsp kosher salt
  • 2 tbsp olive oil

Instructions

  • Pre-heat oven to 400°F. Put the feta & vegetables onto a parchment-lined baking tray. Toss the vegetables with 1 tbsp olive oil and 1 tsp salt.
  • Bake the tomatoes in the oven for about 15 minutes, or till they burst. Boil the pasta in very salted water, according to the package instructions. Drain the pasta & put aside.
  • When the vegetables and feta are done baking, combine the feta and pasta in a large-bowl. Stir the feta is evenly dispersed over the pasta.
  • Add the vegetables, remaining olive oil, salt, pepper, aragula and lemon-juice. Mix gently till well combined. Serve immediately.