Description
Enjoy a delicious and wholesome meal with this flavorful Roasted Veggie Pasta with Feta recipe. Perfect for a quick weeknight dinner or a relaxed weekend lunch, this dish combines the richness of roasted vegetables with the creaminess of feta cheese over perfectly cooked pasta.
Ingredients
Scale
Pasta:
- 12 oz penne or rotini pasta
Roasted Vegetables:
- 1 red bell pepper (sliced)
- 1 zucchini (sliced into half moons)
- 1 small red onion (sliced)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil (optional)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare vegetables: Toss red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper. Roast for 20-25 minutes, stirring halfway through.
- Cook pasta: Cook pasta until al dente, then drain and reserve ½ cup of pasta water.
- Combine: In a large bowl, mix pasta, roasted vegetables, feta cheese, lemon juice, and reserved pasta water.
- Finish: Toss everything together until well mixed. Garnish with basil before serving.
Notes
- Feel free to swap in other seasonal vegetables like eggplant, mushrooms, or asparagus.
- Substitute whole wheat or gluten-free pasta for a healthier twist.
- For added protein, consider including grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg
