Roasted Veggie Pasta with Feta (Print Version)
# Ingredients:
→ Pasta
01 -
1 pound fusilli or other chunky pasta
→ Dairy
02 -
6 ounce block of feta
→ Vegetables
03 -
1 cup cherry tomatoes
04 -
1 red onion, cut into thin wedges
05 -
2 small zucchini or 1 large, diced into ½-inch pieces
06 -
1 orange bell pepper, diced into ½-inch pieces
07 -
2 cups fresh baby arugula
→ Pantry Items
08 -
2 tablespoons olive oil
09 -
2 teaspoons kosher salt
10 -
1 teaspoon freshly ground black pepper
11 -
2 tablespoons freshly squeezed lemon juice
# Instructions:
01 -
Preheat oven to 400 degrees F.
02 -
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.
03 -
Bake in the oven for 15 minutes or until the tomatoes have burst.
04 -
Boil the pasta in very salty water according to package directions. Drain and set aside.
05 -
When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir until 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 until combined.
06 -
Serve immediately or save in the refrigerator for up to 4 days.