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.
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This baked veggie 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 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
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.
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 salt, pepper, lemon juice, and arugula and stir gently till combined.
Serve immediately or save in the refrigerator for up to 4 days.
Tips Making for This Pasta
- 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.
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.
- Mediterranean Pasta Salad - crunchy fresh vegetables, loads of herbs, and chunky pasta combine for a tasty Mediterranean meal.
If you try this baked feta pasta with veggies recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Roasted Veggie Pasta with Feta
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
- 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 Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 263Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 972mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 10g
Brenda
Monday 22nd of April 2024
I added mushrooms and eggplant and more tomatoes. I also used hearts of palm pasta for a lower carb version. Definitely add some Greek dressing! Oh! And I used Tuscan kale for the greens. This would also be delicious with some grilled chicken marinated in Greek dressing
EW
Tuesday 23rd of April 2024
I add chicken to it too sometimes! I've never trie hearts of palm pasta before though - that sounds really good.
Elle
Sunday 7th of January 2024
Just made this with diary free cream cheese instead of feta. It was delicious!
Callie Hamilton
Wednesday 13th of December 2023
Can you use mozzarella block instead of feta!?
EW
Wednesday 13th of December 2023
I don't think it will melt the same way unfortunately!
Lacey
Wednesday 26th of July 2023
I’ve made this many times and my family loves it! Thanks for this recipe! I follow it almost exactly but I do omit the arugula 🫶❤️
Judy
Thursday 29th of June 2023
One of the most delicious pasta recipes I've tried. My finicky spouse LOVED it. Made as directed; added a touch more fresh lemon during taste test. Next time, I will add a small amount of pasta water to make it creamier. Thank you for this simple, wonderful recipe!!