Roasted Veggie Pasta with Feta
Adapted from thishealthytable.com
Prep5 min
Cook15 min
Serves4
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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
- Heat your oven to 400 degrees F.
- On a parchment-lined baking sheet, add the feta and veggies. Drizzle with 1 tablespoon olive oil and sprinkle 1 teaspoon salt over everything.
- Bake for 15 minutes, until the tomatoes burst.
- Cook the pasta in well-salted water following the package instructions. Drain and set aside.
- Once the veggies and feta are ready, mix them with the pasta in a large bowl. Stir until the feta is evenly mixed in. Add the remaining olive oil, salt, pepper, lemon juice, and arugula, and gently combine.
- Enjoy right away or store in the fridge for up to 4 days.
Common questions
How long does Roasted Veggie Pasta with Feta take to make?
About 20 minutes total — roughly 5 minutes of prep and 15 minutes of cooking.
How many servings does Roasted Veggie Pasta with Feta make?
It makes about 4 servings — enough for a family dinner, give or take depending on ages and appetites.
What do I need to make Roasted Veggie Pasta with Feta?
11 ingredients — the full list is above, and most are common pantry and fridge staples.
Can I add Roasted Veggie Pasta with Feta to a weekly meal plan?
Yes — open Roasted Veggie Pasta with Feta in the free MomRise app to save it to your weekly plan, auto-build the grocery list, and plan the rest of the week in a few taps.
Plan this for the week — and never lose another recipe.