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Roasted Veggie Pasta with Feta

Roasted Veggie Pasta with Feta for an Easy Weeknight Win

A quick and colorful Roasted Veggie Pasta with Feta that's perfect for busy weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fusilli Pasta Can substitute with other chunky pasta types like penne or rotini.
For the Roasted Veggies
  • 8 ounces Feta Cheese Consider using goat cheese or vegan cheese alternatives for a twist.
  • 1 cup Cherry Tomatoes Grape tomatoes or regular tomatoes cut into chunks work well too.
  • 1 Red Onion Yellow onions offer a stronger flavor, while shallots provide a milder taste.
  • 1 medium Zucchini Yellow squash or bell peppers are excellent substitutions.
  • 1 medium Orange Bell Pepper Swap with red or yellow bell peppers for similar sweetness.
For Seasoning
  • 2 tablespoons Olive Oil Avocado oil or melted coconut oil can be great alternatives.
  • 1 teaspoon Kosher Salt Adjust quantity as per your taste or substitute with sea salt.
  • 1 teaspoon Black Pepper For a spicier kick, consider using red pepper flakes.
  • 2 tablespoons Lemon Juice Vinegar can be a substitute if you're looking for a different acidity.
For the Final Touch
  • 2 cups Baby Arugula Baby spinach or kale can be used as substitutes.

Equipment

  • Oven
  • Baking Sheet
  • Pot
  • Mixing Bowl
  • Parchment Paper

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. On a parchment-lined baking sheet, arrange the chopped vegetables and feta cheese. Drizzle with olive oil and sprinkle with kosher salt.
  3. Roast in the oven for about 15 minutes until the veggies soften and feta turns slightly golden.
  4. While roasting, cook the fusilli pasta according to package directions—8-10 minutes. Drain and set aside.
  5. In a mixing bowl, combine the roasted veggies and feta with the cooked fusilli, stirring to coat the pasta.
  6. Drizzle in remaining olive oil, add black pepper and lemon juice, then toss in baby arugula.
  7. Serve immediately or store in the fridge for up to 4 days.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 55gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

For best results, ensure uniform cuts for the vegetables and reserve some pasta cooking water to adjust the creaminess if needed.

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