Description
Roasted Vegetable Feta Pasta is a simple, flavorful, and budget-friendly dish that brings together creamy feta, roasted vegetables, and perfectly cooked pasta. This recipe is ideal for busy weeknights because it requires minimal prep, uses everyday ingredients, and creates a hearty, satisfying meal packed with color and nutrients. With Mediterranean-inspired flavors and a creamy, rich sauce formed right in the baking dish, it’s a crowd-pleasing dinner that tastes gourmet without the effort.
Ingredients
- 8 ounce block feta cheese, room temperature
- 2 cups cherry or grape tomatoes
- 1 medium zucchini, sliced into thick moons
- 1 red bell pepper, chopped
- ¼ sweet onion, thinly sliced
- ⅓ cup olive oil
- 4 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ⅛ teaspoon red pepper flakes
- 8 ounces rigatoni or medium pasta, reserve 1 cup pasta water
- ¼ cup fresh basil, thinly sliced
- Salt and black pepper
Instructions
- Preheat oven to 425°F.
- Toss tomatoes, zucchini, bell pepper, and onion with olive oil, garlic, Italian seasoning, red pepper flakes, salt, and pepper in a 9×13 dish.
- Place the block of feta in the center of the vegetables.
- Roast for 15 minutes, stir the vegetables, then roast for another 10 to 15 minutes until tender.
- Broil for 2 to 3 minutes to lightly brown the feta.
- Cook the pasta in salted water until al dente, reserving 1 cup of pasta water.
- Drain pasta without rinsing.
- Stir the melted feta and roasted vegetables together in the baking dish.
- Add pasta water and mix until a creamy sauce forms, adding more water as needed.
- Stir in fresh basil, season with salt and pepper, and serve.
Notes
Serving Tips
• Serve immediately while warm for the creamiest texture.
• Garnish with extra fresh basil or a sprinkle of parmesan for added flavor.
• Pair with a simple green salad or garlic bread for a complete meal.
• Add a drizzle of olive oil before serving if you prefer a silkier sauce.
• Serve with grilled chicken, shrimp, or baked tofu to increase the protein.
Storage Tips
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Add a splash of warm water or broth when reheating to restore creaminess.
• Reheat gently on the stovetop or in the microwave.
• Avoid freezing, as feta-based sauces may become grainy after thawing.
• Keep leftover roasted vegetables separate if you plan to meal-prep and assemble later.