Description
A delightful one-pan baked pasta dish featuring roasted feta, burst tomatoes, and vibrant vegetables, perfect for cozy evenings.
Ingredients
Scale
- 1 pound fusilli or other chunky pasta
- 6 ounces block of feta
- 1 cup cherry tomatoes
- 1 red onion, cut into thin wedges
- 2 small zucchini, diced into 1/2 inch pieces
- 1 orange bell pepper, diced into 1/2 inch pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 cups fresh baby arugula
Instructions
- Preheat your oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Place the feta in the center of the baking sheet, surrounded by the cherry tomatoes, red onion, zucchini, and orange bell pepper.
- Drizzle the veggies and feta with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt.
- Put the sheet in the preheated oven and bake for 15 minutes.
- Bring a large pot of very salty water to a rolling boil.
- Once the vegetables and feta are beautifully roasted, transfer them to a large bowl.
- Gently stir until the feta is evenly dispersed throughout the pasta.
- Add the roasted vegetables, remaining olive oil, salt, pepper, lemon juice, and arugula to the mixture.
- Serve immediately while it’s warm.
Notes
Feel free to customize with your favorite seasonal vegetables or add protein like chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg