Roasted Veggie Pasta with Feta Recipe
Roasted Veggie Pasta with Feta is a vibrant celebration of color, flavor, and wholesome comfort on a plate! Tender, caramelized vegetables mingle with perfectly cooked pasta, tangy feta, a drizzle of lemon, and a sprinkle of fresh basil, creating a Mediterranean-inspired meal that’s as satisfying as it is beautiful. This recipe is a weeknight hero and a showstopper for gatherings, bursting with the rich flavors of roasted veggies and the salty creaminess of feta cheese. Whether you serve it warm or cold as a pasta salad, it’s destined to become a new favorite at your table!
Ingredients You’ll Need
The beauty of Roasted Veggie Pasta with Feta lies in its simplicity. Each ingredient adds its own personality, from the earthy bite of broccoli and the juicy pops of cherry tomatoes to the creamy feta and fresh basil. Here’s what you’ll need (plus a few simple tips to guarantee success):
- Broccoli florets: Use bite-sized pieces so they roast and caramelize quickly, adding just the right crunch.
- Cherry tomatoes: Halved for even roasting; their juices create a natural sauce that clings to every noodle.
- Red bell pepper: Sliced thinly for sweetness and a pop of bright color.
- Zucchini: Cut into half-moons for gorgeous, tender bites that soak up all the flavor.
- Olive oil: The key to luscious roasted veggies with that crave-worthy, golden finish.
- Dried oregano: Lends classic Mediterranean earthiness with minimal effort.
- Salt & black pepper: Essential for amplifying every flavor in the dish—don’t skip these!
- Penne or short pasta: Holds the roasted veggies beautifully; any short shape will do if you want to switch things up.
- Feta cheese: Crumbled and creamy, providing a salty tang that brings the whole dish together.
- Lemon juice: A splash of brightness that makes all the other flavors sing.
- Fresh basil: The final herbaceous touch—chop just before serving for maximum fragrance.
How to Make Roasted Veggie Pasta with Feta
Step 1: Prep and Roast the Vegetables
Start by preheating your oven to 425°F (220°C), then line a large baking sheet with parchment paper for easy cleanup. Gather all your cut vegetables—broccoli florets, cherry tomatoes, red bell pepper, and zucchini—and arrange them on the baking sheet. Drizzle everything with olive oil, then sprinkle the oregano, salt, and pepper over the top. Toss well to coat each piece. Spread the veggies in a single, even layer so they roast and caramelize instead of steaming. Roast for 18 to 20 minutes, tossing halfway through, until the vegetables are slightly charred, tender, and irresistibly fragrant.
Step 2: Cook the Pasta
While the vegetables work their magic in the oven, bring a large pot of salted water to a boil and cook your pasta of choice until al dente, according to the package directions. Before draining, remember to scoop out about half a cup of that starchy pasta water—you’ll use this to help marry all the flavors later. Drain the pasta and keep it hot and ready for assembly.
Step 3: Combine Pasta, Veggies, and Feta
Transfer the hot, drained pasta to a big mixing bowl (the more room, the better for tossing). Add in your roasted veggies, crumble in the feta cheese, and drizzle with fresh lemon juice. Give everything a gentle toss, adding a splash of reserved pasta water as needed to coat the pasta in the Mediterranean-infused juices and help the feta melt slightly into a creamy, luscious sauce.
Step 4: Finish with Fresh Basil
Right before serving, sprinkle chopped fresh basil over the top and give it one more gentle stir. The basil adds a burst of green and a fresh fragrance that truly ties together all the flavors of this Roasted Veggie Pasta with Feta. Serve it immediately for a warm, cozy meal, or let it cool for a refreshing pasta salad—either way, you’re in for a treat!
How to Serve Roasted Veggie Pasta with Feta
Garnishes
A sprinkle of extra crumbled feta and a handful of torn basil leaves is always a good idea. If you love a little crunch, try a small handful of toasted pine nuts or walnuts. For finished sparkle, a grind of fresh black pepper and a drizzle of top-quality olive oil goes a long way in making your Roasted Veggie Pasta with Feta irresistible and impressive, with very little extra work.
Side Dishes
This pasta makes a complete, hearty meal, but it also pairs wonderfully with a crisp green salad dressed in lemon vinaigrette, or a side of warm, crusty bread perfect for scooping up any savory juices left on your plate. A chilled glass of white wine or sparkling water with lemon rounds out a perfect Mediterranean-inspired evening.
Creative Ways to Present
You can turn Roasted Veggie Pasta with Feta into an elegant entrée by plating it in shallow bowls and building it high with extra veggies and basil on top. For potlucks or outdoor picnics, toss the cooled pasta with extra lemon and a splash of olive oil, then serve as a vibrant, refreshing pasta salad. Or, stuff leftovers into halved roasted bell peppers for a gorgeous and fun twist on stuffed veggies!
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Veggie Pasta with Feta keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors intensify as they mingle, making this dish just as delicious—if not even better—on day two. If you know you’ll be making it ahead, wait to add the fresh basil until just before serving for the brightest flavor.
Freezing
Freezing isn’t ideal for this dish as the veggies and feta can change texture once thawed. However, if you want to experiment, cool the pasta completely, portion it into freezer-safe bags, and freeze for up to one month. Defrost in the refrigerator overnight and expect the veggies to lose some of their bite—but the flavors will still be Mediterranean magic!
Reheating
To reheat, simply transfer your Roasted Veggie Pasta with Feta to a skillet with a spoonful of water or broth. Warm gently over medium heat, stirring until everything is steamy and the feta is slightly melty again. Avoid microwaving for too long, as that can make the pasta mushy—gentle warmth is the way to go. Sprinkle with extra basil and a squeeze of lemon to refresh before serving.
FAQs
Can I use different vegetables in Roasted Veggie Pasta with Feta?
Absolutely! Feel free to swap in your favorites or what’s in season—think eggplant, asparagus, red onion, or even mushrooms. Firm veggies that roast well are ideal, and changing things up keeps this recipe fun and fresh every time.
Should I use cow’s milk feta or can I try a sheep’s milk version?
Any feta will work beautifully, but sheep’s milk feta tends to be creamier and a bit tangier, which pairs especially well with the roasted veggies. Try both and see which you prefer in your Roasted Veggie Pasta with Feta!
Can I make this dish gluten-free?
You can easily make Roasted Veggie Pasta with Feta gluten-free by simply selecting a short gluten-free pasta such as rice, corn, or chickpea pasta. Just follow the package directions and don’t forget to reserve some of that pasta water!
Is it possible to serve Roasted Veggie Pasta with Feta cold?
Definitely! This dish transforms into a delicious cold pasta salad—just refrigerate and toss with a little extra lemon juice and olive oil before serving to keep it vibrant and fresh. It’s perfect for picnics, potlucks, or easy make-ahead lunches.
What’s the best way to add extra protein?
For a protein boost, toss in a can of drained chickpeas, add shredded roast chicken, or serve with grilled shrimp on top. Roasted Veggie Pasta with Feta is wonderfully flexible, making it easy to customize for heartier appetites.
Final Thoughts
Don’t wait—bring a ray of Mediterranean sunshine to your kitchen table and give Roasted Veggie Pasta with Feta a try! With its rainbow of vegetables, creamy feta, and hint of lemon, it’s a dish that always gets rave reviews. Share it with friends, make it ahead for a busy week, and enjoy every delicious, healthy bite!
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Roasted Veggie Pasta with Feta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a delightful meal with this Roasted Veggie Pasta with Feta recipe. A Mediterranean-inspired dish that combines the goodness of roasted vegetables, tangy feta cheese, and fragrant herbs for a flavorful pasta experience.
Ingredients
Roasted Vegetables:
- 3 cups bite-sized broccoli florets
- 2 cups cherry tomatoes halved
- 1 red bell pepper sliced
- 1 zucchini sliced into half-moons
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Additional Ingredients:
- 12 ounces penne or short pasta of choice
- 6 ounces feta cheese crumbled
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare Vegetables: Place broccoli, cherry tomatoes, bell pepper, and zucchini on the sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat. Roast for 18 to 20 minutes, stirring halfway.
- Cook Pasta: Cook pasta according to package directions. Reserve ½ cup of pasta water, then drain.
- Combine Ingredients: Transfer hot pasta to a bowl. Add roasted vegetables, feta cheese, and lemon juice. Toss gently, adding reserved pasta water if needed. Sprinkle with basil before serving.
Notes
- For extra flavor, roast a few cloves of garlic with the vegetables and mash them into the pasta.
- This dish can be served warm or as a cold pasta salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 7 g
- Sodium: 470 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg
