Roasted Veggie Pasta with Feta
This delicious roast veggie feta pasta is so easy to make! It's a perfect weeknight meal.
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Servings: 6 servings
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 diced into ½ in pieces
- 1 orange bell pepper diced into ½ in pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons 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, reserving ½ cup of pasta water.
- When the vegetables and feta are done baking, combine the feta, reserved pasta water, 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
Serving: 1g | Calories: 429kcal | Carbohydrates: 64g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 1114mg | Potassium: 514mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1153IU | Vitamin C: 47mg | Calcium: 187mg | Iron: 2mg