Roasted Veggie Pasta with Feta

This roasted veggie pasta with feta transforms simple ingredients into a vibrant, Mediterranean-inspired meal that's perfect for busy weeknights or casual entertaining. The oven does most of the work, roasting vegetables to sweet perfection while the feta becomes deliciously creamy.

I discovered this dish during a summer when my garden was overflowing with zucchini and cherry tomatoes. What began as a way to use up produce has become one of our most requested family meals, especially when we need something satisfying but not too heavy.

Ingredients

• Fusilli pasta: Provides the perfect shape to catch bits of roasted vegetables and melty feta in every bite
• Feta cheese: Becomes surprisingly creamy when roasted and creates a light sauce when mixed with hot pasta
• Cherry tomatoes: Burst in the oven releasing sweet juices that coat everything with flavor
• Red onion: Wedges develop caramelized edges that add delightful sweetness
• Zucchini: Brings freshness and absorbs the olive oil and seasonings beautifully
• Orange bell pepper: Adds vibrant color and subtle sweetness that balances the tangy feta
• Olive oil: Use a good quality extra virgin variety for the best flavor profile
• Kosher salt: Enhances all the flavors without being as harsh as table salt
• Black pepper: Freshly ground makes a noticeable difference in the final taste
• Lemon juice: Brightens the entire dish and cuts through the richness of the cheese
• Baby arugula: Adds a peppery freshness and beautiful color contrast when wilted into the hot pasta

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400 degrees F while you prepare the vegetables. This temperature is perfect for caramelizing the vegetables without burning them. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Prepare the Vegetables and Feta:

Place the whole block of feta in the center of your baking sheet. Arrange the cherry tomatoes, red onion wedges, diced zucchini, and bell pepper pieces around it. Drizzle everything with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt, ensuring all vegetables are lightly coated. The oil helps conduct heat evenly while the salt draws out moisture and intensifies flavors.

Roast to Perfection:

Bake for approximately 15 minutes, watching for the tomatoes to burst their skins and release their juices. The vegetables should be tender but still hold their shape, and the feta should become slightly golden on top and soft throughout. The magic happens when the tomatoes burst and their juices mingle with the oil.

Cook the Pasta:

While the vegetables roast, bring a large pot of water to a rolling boil. Add enough salt to make it taste like seawater this properly seasons the pasta from within. Cook the fusilli according to package directions until al dente, typically 9 to 11 minutes. Reserve a cup of pasta water before draining in case you need to loosen the final dish.

Combine Everything:

In a large serving bowl, add the hot pasta and the roasted feta. Stir gently but thoroughly so the softened cheese coats the pasta evenly, creating a creamy base. Add the roasted vegetables along with any juices from the baking sheet these contain concentrated flavor. Drizzle with the remaining tablespoon of olive oil, salt, pepper, and fresh lemon juice.

Finish with Fresh Elements:

Gently fold in the fresh arugula while the pasta is still hot. The residual heat will wilt the greens just enough to soften them while maintaining their bright color and peppery flavor. Taste and adjust seasonings if necessary before serving immediately.

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The secret star of this dish is truly the roasted feta. The first time I made this, my cheese-adverse daughter actually asked for seconds, claiming it "doesn't taste like regular feta." The roasting process transforms the typically crumbly cheese into something creamy and less sharp, making it appealing even to picky eaters.

Make-Ahead Options

This pasta dish actually improves with time as the flavors meld together. You can prepare it up to two days in advance and store it in an airtight container in the refrigerator. If making ahead, I recommend adding the arugula just before serving to maintain its vibrant color and texture. When ready to serve, either enjoy it cold as a pasta salad or gently reheat it in a skillet with a splash of water or olive oil to bring back its creamy consistency.

Seasonal Variations

While this recipe shines with summer vegetables, you can easily adapt it year-round. In fall, try substituting butternut squash cubes and Brussels sprouts for the zucchini and bell pepper. Winter versions work beautifully with roasted cauliflower and broccoli. Spring calls for asparagus tips and fresh peas. The cooking method remains the same regardless of which vegetables you choose just ensure they're cut to similar sizes for even roasting.

Serving Suggestions

For a complete meal, serve this pasta with a simple green salad dressed with lemon vinaigrette. It pairs wonderfully with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a heartier option, add grilled chicken or shrimp on top. I often serve this at room temperature for casual gatherings alongside crusty bread for scooping up any remaining creamy sauce.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute fusilli with any chunky pasta like penne or bow tie that holds the sauce well.

→ What other vegetables can I use?

You can swap zucchini and bell peppers with eggplant, asparagus, or mushrooms to suit your preference.

→ Can I replace feta with another cheese?

Creamy cheese like ricotta or goat cheese works well if you don’t have feta on hand.

→ How do I store leftovers?

Place the pasta in an airtight container and refrigerate for up to 4 days. Reheat gently or enjoy chilled.

→ Can I make this dish vegan?

Yes, use a plant-based feta or nutritional yeast as a replacement for the cheese.