Roasted Veggie Pasta with Feta

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This creamy veggie pasta recipe is made with roasted vegetables, feta, baby arugula, and chunky pasta.

Roasting the vegetables and the feta adds an incredible depth of flavor that's hard to beat. It's a delicious meal that's ready in less than 30 minutes.

Why You’ll Love this Veggie Pasta Recipe

This pasta recipe is the best - it's got delicious fresh ingredients plus baked feta! It's an easy vegetarian lunch or dinner recipe.

It saves well in the refrigerator making it an easy meal prep recipe for a busy week.

Roasting the feta and the veggies adds a great depth of flavor to this dish. It takes a few minutes, but it's really worth it.

If you haven't had baked feta before, you're in for a real treat.

Roasted Veggie Pasta Ingredients

Here's all you'll need to make this delicious pasta recipe!

• 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 1/2 in pieces
• 1 orange bell pepper, diced into 1/2 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

How to Make this Pasta Recipe

Here's how to make this easy veggie pasta recipe. It takes a little while to roast the feta and the vegetables, but it's largely hands-off time.

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 salt, pepper, lemon juice, and arugula and stir gently till combined. 
6. Serve immediately or save in the refrigerator for up to 4 days. 

Other Pasta Recipes You’ll Love

We love a quick and delicious pasta recipe. Here are some of our favorite veggie-heavy pasta recipes we think you'll enjoy.

• Easy Lemon Chicken Pasta - the bright flavor of the lemon, mixed with the subtle leeks, spinach, and parmesan is unbelievably good!
• Spinach Artichoke Stuffed Pasta Shells - these shells are a delicious, vegetarian recipe. They are cheesy pasta deliciousness at its best!
• Burst Cherry Tomato Pasta - loads of flavor and the just burst tomatoes are like little pockets of joy in each bite. 
• Pesto Pasta Salad - fresh veggies and pesto in a zesty pasta salad.

Tips for this Recipe

• The greens in this salad are flexible - if you don't have arugula, you can use baby spinach or chopped chard.
• This pasta saves well in the fridge for up to 4 days. You can reheat it and serve it but it tastes great cold as well.

Yield: 4 to 6 servings

Roasted Veggie Pasta with Feta

Print

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 25 minutes

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 1/2 in pieces
• 1 orange bell pepper, diced into 1/2 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 salt, pepper, lemon juice, and arugula and stir gently till combined. 
6. Serve immediately or save in the refrigerator for up to 4 days. 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 263Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 972mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 10g