Veggie Pasta with Baked Feta

Roasted Veggie Pasta with Baked Feta

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Roasting the vegetables and the feta adds an incredible depth of flavor that’s hard to beat. It’s a delicious meal that’s ready in less than 30 minutes.

Veggie Pasta with Baked Feta


  • 1 pound fusilli (or other chunky pasta)
  • 6 ounce block of feta
  • 1 cup cherry tomatoes
  • 1 red onion, cut into thin wedges
  • 2 small zucchini (or 1 large), diced into 1/2 in pieces
  • 1 orange bell pepper, diced into 1/2 in pieces
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons of freshly squeezed lemon juice
  • 2 cups fresh baby arugula


  • Preheat oven to 400 degrees F.
  • Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.
  • Bake in the oven for 15 minutes or until the tomatoes have burst.
  • Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
  • When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined.
  • Serve immediately or save in the refrigerator for up to 4 days.

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