Description
A vibrant and flavorful Roasted Veggie Pasta with creamy feta, roasted cherry tomatoes, red onion, zucchini, and bell pepper, tossed with fusilli pasta and fresh arugula. This easy, wholesome recipe combines roasting and pasta cooking to create a delicious vegetarian meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
Pasta
- 1 pound fusilli (or other chunky pasta)
Roasted Vegetables and Cheese
- 6-ounce block of feta cheese
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), 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 freshly ground black pepper
Additional Ingredients
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and feta cheese.
- Arrange Veggies and Feta: Place the block of feta cheese on a parchment-lined baking sheet. Surround it with cherry tomatoes, red onion wedges, diced zucchini, and orange bell pepper pieces. Drizzle everything with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt to season.
- Roast Vegetables and Feta: Roast in the preheated oven for 15 minutes, or until the cherry tomatoes burst and all the vegetables become tender, infusing the feta with delicious flavor.
- Cook Pasta: While the vegetables roast, cook the fusilli pasta in well-salted boiling water according to package instructions until al dente. Drain and set aside to combine later.
- Mix Pasta and Cheese: Transfer the cooked pasta to a large mixing bowl. Add the roasted feta cheese, stirring gently so the warm, softened feta coats the pasta evenly, creating a rich, creamy texture.
- Add Roasted Vegetables and Season: Add the roasted vegetables to the pasta bowl along with the remaining tablespoon of olive oil, 1 teaspoon of kosher salt, freshly ground black pepper, lemon juice, and fresh baby arugula. Toss everything gently to combine all flavors.
- Serve: Serve the pasta immediately for the best texture and flavor, or store in an airtight container in the refrigerator for up to 4 days for convenient, ready-to-eat meals.
Notes
- Use parchment paper to prevent sticking and make cleanup easier during roasting.
- Feel free to substitute other chunky pasta shapes like penne or rigatoni.
- For a vegan option, substitute feta with a plant-based cheese alternative or omit entirely.
- Adding a sprinkle of fresh herbs such as basil or parsley can enhance freshness.
- Adjust seasoning to taste, especially lemon juice and salt, as per your preference.
- Leftovers keep well and can be enjoyed cold or warmed gently.
