Roast Veggie Feta Pasta (Print Version)
Fusilli with roasted vegetables, feta, and fresh arugula tossed in lemony olive oil. Easy weeknight comfort.
# Ingredients:
01 -
1 pound fusilli or other chunky pasta
02 -
6 ounces block of feta cheese
03 -
1 cup cherry tomatoes
04 -
1 red onion, cut into thin wedges
05 -
2 small zucchini or 1 large, diced into 1/2-inch pieces
06 -
1 orange bell pepper, diced into 1/2-inch pieces
07 -
2 tablespoons olive oil
08 -
2 teaspoons kosher salt
09 -
1 teaspoon freshly ground black pepper
10 -
2 tablespoons freshly squeezed lemon juice
11 -
2 cups fresh baby arugula
# Directions:
01 -
Set the oven to 400°F to prepare for roasting.
02 -
Arrange the feta cheese and vegetables on a parchment-lined baking sheet. Toss the vegetables with 1 tablespoon olive oil and 1 teaspoon kosher salt. Drizzle the cheese with olive oil.
03 -
Bake in the preheated oven for 15 minutes or until the cherry tomatoes burst.
04 -
Bring a pot of salty water to boil. Cook pasta according to package instructions until al dente. Drain and set aside.
05 -
Mix the baked feta and pasta in a large bowl until the cheese is evenly dispersed. Add roasted vegetables, the remaining olive oil, remaining salt, black pepper, lemon juice, and arugula. Gently stir until well combined.
06 -
Serve immediately or refrigerate for up to 4 days.