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
Scale
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
