Roasted Veggie Pasta with Feta (Print Version)
Fusilli with baked feta and a colorful medley of roasted vegetables creates a simple yet satisfying Mediterranean-inspired dinner.
# Ingredients:
01 -
1 pound fusilli pasta or other chunky pasta
02 -
6 ounce 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
# Steps to Follow:
01 -
Preheat oven to 400 degrees Fahrenheit.
02 -
Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon olive oil and 1 teaspoon kosher salt.
03 -
Bake in the oven for 15 minutes or until the cherry tomatoes have burst.
04 -
Boil the pasta in very salty water according to package directions. Drain and set aside.
05 -
When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir until the feta is evenly dispersed over the pasta. Add the roasted vegetables, remaining olive oil, remaining salt, black pepper, lemon juice, and arugula. Stir gently to combine.
06 -
Serve immediately or store in the refrigerator for up to 4 days.