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Roasted Veggie Feta Pasta Recipe

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4.4 from 2 reviews

This Roasted Veggie Feta Pasta is a vibrant and flavorful dish combining tender roasted vegetables, creamy feta cheese, and perfectly cooked cavatappi pasta. Enhanced with fresh greens, sundried tomatoes, and a tangy lemon drizzle, it’s a quick and easy meal that’s both satisfying and nutritious. Perfect for a weeknight dinner or casual gathering, it highlights the sweet burst of roasted grape tomatoes and the hearty texture of asparagus and zucchini, all baked to perfection and tossed with fresh ingredients for a delightful Mediterranean-inspired pasta.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Roasted Vegetables and Cheese

  • 16 ounces Feta Cheese (block)
  • 1 pint Grape Tomatoes
  • 1 small bunch Asparagus (ends trimmed)
  • 1 cup Yellow Bell Pepper, sliced
  • 1 medium slice Sliced Red Onion
  • 2 cups Zucchini Squash, sliced
  • 2 tablespoons Olive Oil
  • Kosher Salt and Black Pepper, to taste

Pasta and Greens

  • 16 ounces Cavatappi Pasta
  • 2 cups Spinach and Arugula Mix
  • 1 juice of one Lemon
  • 1/2 cup Sundried Tomatoes (reserve 2 tablespoons of the oil)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Arrange Vegetables and Feta: Place the block of feta cheese in the center of the sheet pan. Arrange asparagus, yellow bell peppers, grape tomatoes, sliced red onion, and zucchini in a single layer around the feta.
  3. Season and Roast: Drizzle everything generously with olive oil. Sprinkle kosher salt and black pepper to taste. Roast in the oven for about 20 minutes, or until the tomatoes have burst and vegetables are tender.
  4. Cook Pasta: While the veggies roast, cook the cavatappi pasta according to the package instructions until al dente. Drain and set aside.
  5. Cool Roasted Vegetables Slightly: Remove the sheet pan from the oven and let it cool just enough so it’s safe to handle without melting the cheese completely.
  6. Toss Pasta with Roasted Veggies and Feta: In a large mixing bowl, combine the cooked pasta with the roasted vegetables and the softened feta block. Gently toss to combine all ingredients evenly.
  7. Add Greens and Sundried Tomatoes: Add the spinach and arugula mix along with the sundried tomatoes. Drizzle with the reserved 2 tablespoons of oil from the sundried tomatoes and the juice of one lemon. Toss again until everything is well incorporated.
  8. Adjust Seasonings and Serve: Taste the pasta and add additional salt and pepper if needed. Serve warm or at room temperature, enjoying the harmonious blend of flavors and textures.

Notes

  • Using a block of feta cheese is essential for roasting as it melts slightly and creates a creamy texture that coats the pasta.
  • Reserve the oil from sundried tomatoes as it adds a delicious, concentrated flavor to the dish.
  • Feel free to substitute the cavatappi pasta with other similar-shaped pastas like penne or rigatoni.
  • To add some protein, grilled chicken or chickpeas can be mixed in before serving.
  • This dish is best served fresh but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://allcookedup.com/roasted-veggie-feta-pasta-recipe/