Description
Roasted Veggie Pasta with Feta is a cozy, flavor-packed weeknight dinner made with fusilli, jammy roasted tomatoes, zucchini, red onion, sweet bell pepper, creamy feta, and a squeeze of fresh lemon. It’s colorful, easy, and mostly hands-off—perfect for busy nights when you want something comforting but fresh.
Ingredients
Scale
- 12 oz fusilli (or other chunky pasta like penne or cavatappi)
- 8 oz block feta (or 1 cup crumbled feta)
- 1 ½ cups cherry tomatoes
- 1 medium red onion, sliced
- 1 medium zucchini, chopped
- 1 bell pepper (any color), chopped
- 1 tablespoon olive oil (plus extra if needed)
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Juice of ½ lemon (freshly squeezed)
- 1–2 cups baby arugula or baby spinach
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Arrange feta in the center of the sheet pan. Spread cherry tomatoes, red onion, zucchini, and bell pepper around it.
- Drizzle vegetables and feta with olive oil. Sprinkle with 1 teaspoon salt and black pepper. Add red pepper flakes if using.
- Roast for 15–20 minutes, or until tomatoes burst and vegetables are tender.
- Meanwhile, cook pasta in well-salted water according to package instructions. Drain and reserve ¼ cup pasta water.
- Transfer hot pasta to a large bowl. Add roasted feta and stir until creamy and evenly coated. Add a splash of reserved pasta water if needed.
- Fold in roasted vegetables, lemon juice, and baby greens. Stir gently until combined.
- Serve warm or refrigerate for up to 4 days.
Notes
- Use block feta for creamier texture; crumbled feta blends faster.
- Don’t skip the lemon juice—it brightens the whole dish.
- Add grilled chicken or chickpeas for extra protein.
- Store leftovers in an airtight container for up to 4 days.
- Reheat with a splash of olive oil or water to loosen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting + Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 35 mg