feta  pasta


– 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

Cut the onion, zucchini, and bell pepper. Try to keep everything similarly sized.

Prepare vegetables

Roast veggies & feta

Place the feta and vegetables on a parchment-lined baking sheet. Drizzle with olive oil and salt. Bake at 400 for 15 minutes.

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Combine the roasted vegetables, feta, and pasta with some fresh arugula or spinach.

combine pasta

Add Seasonings

Add olive oil, salt, pepper, and lemon juice.  Toss again to combine. 

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Serve immediately or save in the refrigerator for up to 4 days.

Serve & Enjoy