Can I make Roasted Veggie Pasta with Feta ahead of time?

Yes! This pasta stores well in the refrigerator for up to 4 days . The flavors deepen as it sits, making leftovers especially tasty.

Can this recipe be frozen?

It can be frozen, although the texture of the feta may change slightly. For best results, freeze in airtight containers and reheat gently with a splash of water.

What pasta shapes work best?

Chunky shapes like fusilli, rotini, or farfalle are ideal because the sauce clings to the ridges and curves.

What if I don’t have arugula?

Spinach works wonderfully as a substitute. It wilts quickly and adds a mild green flavor.

Absolutely. Minced garlic roasted with the vegetables adds a delicious savory kick.

Roasted Veggie Pasta with Feta: 25-Minute Amazing Meal

Name: Roasted Veggie Pasta with Feta
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 pound fusilli or other chunky pasta; 6 ounce 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; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 2 tablespoons freshly squeezed lemon juice; 2 cups fresh baby arugula

Description

Roasted Veggie Pasta with Feta is a quick and flavorful 25-minute dinner made with roasted zucchini, cherry tomatoes, bell peppers, and creamy feta cheese tossed with pasta and fresh arugula. The roasted vegetables create a naturally rich sauce when combined with feta and pasta water, making this an easy Mediterranean-inspired meal perfect for busy weeknights or simple family dinners.

Ingredients

Scale

1 pound fusilli or other chunky pasta
6 ounce 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
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons freshly squeezed lemon juice
2 cups fresh baby arugula

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the block of feta in the center of the baking sheet. Arrange the cherry tomatoes, zucchini, onion, and bell pepper around it.
Drizzle the vegetables and feta with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt.
Roast in the oven for 15 minutes, until the tomatoes burst and vegetables soften.
Meanwhile, cook pasta in well-salted boiling water according to package directions.
Reserve ½ cup pasta water, then drain the pasta.
In a large bowl, combine the roasted feta with the pasta and a splash of reserved pasta water. Stir until the feta melts into a creamy coating.
Add roasted vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula.
Toss gently until everything is evenly combined.
Serve immediately or store leftovers in the refrigerator for up to 4 days.

Notes

Adding extra cherry tomatoes will make the pasta even juicier and sweeter.

A splash of reserved pasta water helps create a creamy sauce with the feta.

For extra flavor, try adding minced garlic, Italian seasoning, or red pepper flakes before roasting the vegetables.

This pasta works well with chickpea or quinoa pasta for a higher-protein option.

Leftovers are excellent for meal prep lunches.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Roasting, Boiling
Cuisine: Mediterranean

Nutrition

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