Can I make this ahead of time?

Absolutely. It stores well in the refrigerator for up to 4 days.

How do I reheat leftovers?

Warm gently in the microwave or on the stovetop. A splash of water or olive oil helps restore the creamy texture.

Yes. While the vegetables may soften slightly after thawing, many cooks have successfully frozen portions for future meals.

Can I use crumbled feta instead of a block?

Yes. A block melts more evenly, but crumbled feta still delivers great flavor.

What if I don't like arugula?

Baby spinach is an excellent substitute and blends beautifully with the roasted vegetables.

Can I make it gluten-free?

Definitely. Simply substitute your favorite gluten-free pasta.

Why is my pasta a little dry?

Add extra reserved pasta water, olive oil, or a squeeze of lemon juice. These simple additions bring everything back together.

Roasted Veggie Pasta with Feta Recipe: Amazing 25-Minute Meal

Description

This Roasted Veggie Pasta with Feta Recipe is a quick and flavorful vegetarian dinner made with roasted zucchini, bell pepper, cherry tomatoes, red onion, creamy feta cheese, and tender fusilli pasta. Fresh lemon juice and arugula add brightness, making this an easy 25-minute meal perfect for busy weeknights and meal prep.

Ingredients

Scale

1 pound fusilli pasta
6 ounces block feta cheese
1 cup cherry tomatoes
1 red onion, cut into thin wedges
2 small zucchini, diced into ½-inch pieces
1 orange bell pepper, diced into ½-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 baby arugula
½ cup reserved pasta water

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Instructions

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Arrange the feta block in the center of the baking sheet and surround it with the cherry tomatoes, red onion, zucchini, and bell pepper.
Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt.
Roast for 15 minutes, or until the tomatoes burst and vegetables are tender.
Meanwhile, cook the fusilli in salted water according to package instructions.
Reserve ½ cup pasta water before draining.
Transfer the roasted feta to a large mixing bowl and stir with the reserved pasta water until creamy.
Add the cooked pasta and toss until coated.
Fold in the roasted vegetables.
Add the remaining olive oil, salt, pepper, lemon juice, and arugula.
Toss gently and serve immediately.

Notes

Save extra pasta water for a creamier sauce.

Double the cherry tomatoes for extra flavor and natural sauce.

Add garlic, basil, oregano, or red pepper flakes before roasting for additional depth.

Baby spinach can be substituted for arugula.

Chickpea, lentil, whole wheat, or gluten-free pasta work well in this recipe.

Stores well in the refrigerator for up to 4 days.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 429
Sugar: 6g
Sodium: 1114mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 4g
Protein: 16g
Cholesterol: 25mg