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Roasted Veggie Pasta with Feta

This creamy vegetable pasta recipe uses roasted vegetables, feta, chunky pasta and baby arugula. 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 mins
Cook Time15 mins
Additional Time5 mins
Total Time25 mins
Keyword: Roasted Veggie Pasta
Servings: 4
Calories: 263kcal
Author: Angela


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


  • Pre-heat oven to 400°F. Spread the feta and vegetables onto a parchment-lined baking-sheet. Toss the vegetables & drizzle cheese 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 package instructions. Drain the pasta and put it aside.
  • Mix the feta and vegetables together in a large bowl once they are all done baking. Stir the feta till it is evenly dispersed over the pasta.
  • Add the vegetables and stir in the remaining pepper, salt, arugula and lemon juice. Finally, add the vegetables and stir until well combined. Serve.