Description
Indulge in this flavorful Feta & Roasted Veggie Pasta, a delightful Mediterranean-inspired dish that combines roasted vegetables with tangy feta cheese for a satisfying meal.
Ingredients
Scale
Pasta:
- 12 oz penne or fusilli pasta
Roasted Vegetables:
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Additional:
- 6 oz feta cheese, crumbled
- 2 tablespoons chopped fresh basil
- Optional: red pepper flakes for garnish
Instructions
- Preheat the Oven: Preheat the oven to 425°F.
- Roast Vegetables: Toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, oregano, salt, pepper, and garlic powder. Roast for 20–25 minutes until tender.
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
- Combine Ingredients: In a large bowl, mix the pasta with roasted vegetables. Add feta cheese and basil, toss gently.
- Serve: Serve warm or at room temperature, garnished with red pepper flakes.
Notes
- You can use goat cheese for a creamier texture.
- Add grilled chicken or chickpeas for extra protein.
- Enjoy warm or chilled as a pasta salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 7g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg
