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Roasted Veggie Pasta with Feta

Easy Roasted Veggie Pasta with Feta: A Creamy Delight

This Roasted Veggie Pasta with Feta is a quick and wholesome meal, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Fusilli Pasta Substitute with chunky pasta shapes like penne or rotini
For the Veggies
  • 1 cup Cherry Tomatoes Alternatives: grape tomatoes or diced larger tomatoes
  • 1 medium Red Onion Alternatives: yellow onion or shallots
  • 1 medium Zucchini Alternatives: bell peppers or carrots
  • 1 medium Orange Bell Pepper Other colored bell peppers can also be used
To Enhance Flavor
  • 4 oz Feta Cheese Can be replaced with goat cheese or Boursin
  • 1 tbsp Olive Oil Vegetable oil can be used as a substitute
  • 1 tsp Kosher Salt Adjust quantity if using regular table salt
  • 1 tsp Black Pepper Freshly ground offers the best flavor
  • 2 tbsp Lemon Juice Substitute with balsamic vinegar for a tangy twist
For the Finishing Touch
  • 2 cups Fresh Baby Arugula Alternatives: spinach or kale

Equipment

  • Oven
  • Baking sheet
  • large pot
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. On a parchment-lined baking sheet, arrange the chopped vegetables and nestle the feta cheese among them.
  3. Drizzle olive oil over the vegetables and feta, then sprinkle with kosher salt and black pepper. Toss gently.
  4. Roast the veggies in the oven for 15 minutes or until tomatoes burst and veggies are tender.
  5. Cook fusilli pasta in a large pot of salted water according to package instructions, then drain, reserving some pasta water.
  6. Combine pasta with the roasted vegetables and feta, folding in remaining olive oil, lemon juice, salt, and pepper to taste.
  7. Add fresh arugula and gently fold in to incorporate.
  8. Serve warm immediately or store leftovers in an airtight container for up to 4 days.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

For best flavor, serve immediately and toss with olive oil and lemon juice for leftovers.

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