Description
This Roasted Veggie Pasta with Feta recipe is a delightful combination of roasted vegetables, creamy feta cheese, and flavorful pasta, all brought together with a zesty lemon dressing. Perfect for a quick weeknight dinner or a tasty packed lunch.
Ingredients
Units
Scale
Pasta:
- 1 pound fusilli (or other chunky pasta)
Roasted Vegetables:
- 6 ounce block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini (or 1 large), diced into 1/2-inch pieces
- 1 orange bell pepper, diced into 1/2-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Lemon Dressing:
- 2 tablespoons of freshly squeezed lemon juice
To Serve:
- 2 cups fresh baby arugula
Instructions
- Preheat oven to 400 degrees F. 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.
- Bake in the oven for 15 minutes or until the tomatoes have burst.
- Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
- 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.
- Serve immediately or save in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 25mg
