Description
A vibrant and easy-to-make Veggie Pasta with Feta recipe that combines roasted summer vegetables, creamy feta cheese, and fresh arugula tossed with flavorful lemon and olive oil. This comforting and colorful dish is perfect for a quick weeknight dinner or meal prep, delivering a Mediterranean-inspired taste with every bite.
Ingredients
Pasta
- 1 pound fusilli (or other chunky pasta)
Vegetables & Cheese
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion (cut into thin wedges)
- 2 small zucchini (diced into 1/2 inch pieces)
- 1 orange bell pepper (diced into 1/2 inch pieces)
- 2 cups fresh baby arugula
Seasonings & Oils
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and feta.
- Prepare Vegetables and Feta: Arrange the feta block and all the chopped vegetables on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt. Toss the vegetables gently to coat evenly.
- Roast: Bake in the preheated oven for 15 minutes or until the cherry tomatoes have burst and vegetables are tender.
- Cook Pasta: While the vegetables roast, bring a large pot of very salty water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Combine Ingredients: In a large bowl, add the baked feta and reserved pasta water. Stir until the feta becomes creamy and evenly dispersed. Add the cooked pasta to the bowl and mix gently to combine with the feta sauce.
- Finish and Season: Add the roasted vegetables, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, ground black pepper, freshly squeezed lemon juice, and fresh baby arugula. Stir gently until all ingredients are evenly combined.
- Serve: Serve the pasta warm immediately. Alternatively, refrigerate in an airtight container for up to 4 days for meal prep or later enjoyment.
Notes
- If you prefer a creamier sauce, mash the baked feta a bit more with the pasta water before mixing with pasta.
- You can swap fusilli for another chunky pasta shape like penne or rotini.
- Adjust salt and lemon juice to taste depending on your preference.
- For added protein, consider tossing in grilled chicken or chickpeas.
- This dish keeps well and flavors develop even more after resting overnight in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean