Description
Roasted Veggie Pasta with Feta is a vibrant and healthy dish combining caramelized vegetables, tangy feta cheese, and your favorite pasta for a satisfying vegetarian meal.
Ingredients
Units
Scale
- 3 cups pasta (penne or fusilli), cooked
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh basil or parsley, chopped
Instructions
- Preheat oven to 425°F (220°C).
- On a baking sheet, toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper.
- Roast vegetables for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- In a large bowl, combine roasted vegetables with cooked pasta.
- Add crumbled feta cheese and fresh herbs. Toss gently to mix.
- Serve warm or at room temperature.
Notes
- Use whole wheat or lentil pasta for added nutrition.
- Try adding olives or sun-dried tomatoes for extra flavor.
- Can be enjoyed warm or as a cold pasta salad.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg