Description
A creamy and comforting roasted veggie pasta made with tender roasted vegetables, baked feta cheese, and flavorful pasta. This colorful dish is simple, satisfying, and packed with rich roasted flavor and fresh herbs.
Ingredients
- 12 oz pasta
- 2 cups cherry tomatoes
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1/2 red onion, sliced
- 1 block feta cheese (7 to 8 oz)
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh basil or parsley, chopped
Instructions
- Preheat the oven to 400°F and line a baking dish or sheet pan.
- Place the cherry tomatoes, zucchini, bell pepper, and red onion into the baking dish.
- Drizzle the vegetables with olive oil and season with garlic, Italian seasoning, salt, and black pepper.
- Place the block of feta cheese in the center of the vegetables and drizzle lightly with olive oil.
- Roast for 30 to 35 minutes until the vegetables are tender and slightly caramelized and the feta is soft.
- Meanwhile, cook the pasta according to package instructions and reserve 1/2 cup pasta water.
- Remove the baking dish from the oven and stir the feta and roasted vegetables together to create a creamy sauce.
- Add the cooked pasta and a splash of reserved pasta water if needed.
- Toss until the pasta is evenly coated.
- Garnish with fresh basil or parsley before serving.
Notes
- Penne, rigatoni, or fusilli work especially well for holding the sauce.
- Add spinach or kale at the end for extra greens.
- Mushrooms, asparagus, or eggplant are great vegetable additions.
- For extra protein, add grilled chicken or chickpeas.
- Sprinkle red pepper flakes before roasting for a spicy version.
- Leftovers can be served warm or cold as pasta salad.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
