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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.

veggie pasta in a bowl with a fork

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.

veggie pasta ingredients

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
roasting feta and vegetables on a baking sheet

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. 
roasted veggie pasta in a bowl with a fork

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.

roasted veggie pasta in a large mixing bowl with a small side bowl of arugula
closeup of roasted veggie pasta

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

veggie pasta in a bowl

This delicious roast veggie feta pasta is so easy to make! It's a perfect weeknight meal.

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 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. 

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

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!!

Melissa

Saturday 24th of June 2023

This turned out great! The feta made it creamy but not too saucy. I think a little fresh tarragon or rosemary might make it even better. Will do that next time.

EW

Saturday 24th of June 2023

So glad you liked it! I think tarragon or rosemary would make excellent additions

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