Description
This delicious roast veggie feta pasta is so easy to make! It’s a perfect weeknight meal.
Ingredients
- 1 pound fusilli (or other chunky pasta)
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into ½ in pieces
- 1 orange bell pepper, diced into ½ in pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons of freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
1. Preheat oven to 400 degrees F.
2. Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.
3. Bake in the oven for 15 minutes or until the tomatoes have burst.
4. Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
5. When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined.
6. Serve immediately or save in the refrigerator for up to 4 days.
Notes
Feel free to swap in different vegetables like mushrooms, eggplant, or asparagus. This dish is also great cold as a pasta salad the next day.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg