Roasted Veggie Pasta with Feta
Enjoy a quick and tasty weeknight meal with Roasted Veggie Pasta with Feta! Perfect for meal prep—try this easy recipe tonight!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 pound fusilli (or other chunky pasta)
- 6 ounces feta cheese
- 1 cup cherry tomatoes
- 1 red onion, cut into wedges
- 2 small zucchinis (or 1 large), diced
- 1 orange bell pepper, diced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 cups baby arugula
Instructions
- Preheat your oven to 400 degrees F.
- Arrange feta and chopped vegetables on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt.
- Roast in the oven for about 15 minutes until tomatoes burst and veggies soften.
- Meanwhile, boil pasta in salted water according to package instructions.
- Mix roasted veggies and feta with cooked pasta in a large bowl.
- Add remaining olive oil, salt, pepper, lemon juice, and arugula; toss gently to combine.
- Serve warm or refrigerate for meal prep.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 30mg
Find it online: https://isabellacooks.com/roasted-veggie-pasta-with-feta/