Roasted Veggie Pasta with Feta
This roasted veggie pasta with feta is a delicious, easy-to-make dish packed with Mediterranean flavors. Roasting the vegetables enhances their natural sweetness and depth, while feta cheese adds a creamy, tangy contrast. It’s a perfect meal for busy weeknights or a hearty vegetarian option for meal prep.
Ingredients
For the Roasted Vegetables:
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, sliced
1 cup cherry tomatoes, halved
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
For the Pasta:
8 oz pasta (penne, fusilli, or spaghetti)
1/2 cup reserved pasta water
1 tbsp olive oil
1/4 tsp red pepper flakes (optional, for spice)
For Roasted Veggie Pasta with Feta the Toppings:
1/2 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Instructions
1. Roast the Vegetables
Preheat oven to 400°F (200°C).
Place the zucchini, bell peppers, onion, and cherry tomatoes on a baking sheet.
Drizzle with olive oil, then sprinkle with oregano, basil, salt, and black pepper. Toss to coat evenly.
Roast for 20-25 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
2. Cook the Pasta
While the vegetables roast, cook the pasta according to package instructions until al dente.
Reserve 1/2 cup of pasta water before draining.
3. Combine Everything
In a large pan, heat 1 tbsp olive oil over medium heat.
Add the roasted vegetables and stir in the cooked pasta.
Pour in reserved pasta water a little at a time until the sauce reaches your desired consistency.
Toss in red pepper flakes (if using) and lemon juice.
4. Add Feta and Serve
Remove from heat and sprinkle with crumbled feta.
Garnish with fresh parsley and serve warm.
Nutritional Information (Per Serving)
Calories: ~350
Protein: 12g
Carbs: 50g
Fat: 14g
Fiber: 6g
Sugar: 8g
(Values may vary based on ingredients and portion sizes.)
Cooking Time
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: ~35 minutes
Frequently Asked Questions (FAQ)
1. Can I make this recipe vegan?
Yes! Simply omit the feta cheese or replace it with a vegan feta alternative.
2. What other vegetables can I use?
You can add or swap vegetables like eggplant, mushrooms, asparagus, or spinach.
3. Can I make this ahead of time?
Yes, you can store leftovers in an airtight container in the fridge for up to 4 days.
4. What pasta works best?
Any pasta works, but penne, fusilli, or spaghetti hold up well with the roasted veggies.
5. Can I add protein?
Absolutely! Try adding grilled chic
ken, shrimp, or chickpeas for extra protein.