Roasted Vegetable Feta Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
440 kcal
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Course
Main Course, Dinner
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Cuisine
American
Roasted Vegetable Feta Pasta
Description
This recipe for Roasted Vegetable Feta Pasta brings together a blend of summer vegetables such as cherry tomatoes, zucchini slices, red bell pepper, and thinly sliced sweet onion. These vegetables are coated in olive oil, garlic, Italian seasoning, and red pepper flakes then roasted until tender and lightly browned. Nestling a block of room-temperature feta in the center allows it to soften and develop a slightly browned top during the roasting.
Meanwhile, rigatoni pasta is cooked al dente and the starchy pasta water is reserved. The roasted vegetables and softened feta are combined and stirred with some pasta water, producing a creamy, binding sauce. Fresh basil slices are folded in before seasoning with salt and black pepper to taste, highlighting the dish's bright and mellow flavors.
Roasted Vegetable Feta Pasta can be served as a main course or hearty side. The combination of roasted vegetables and feta creates a rich yet fresh taste that complements the pasta’s texture. It is well-suited for casual dinners or meal prep.
Ingredients
- 8 ounce feta cheese room temperature, 1 block
- 2 cups cherry tomato 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 pasta or medium pasta, reserve 1 cup pasta water
- ¼ cup basil leaves fresh, thinly sliced
- salt
- black pepper
Instructions
- Preheat oven to 425°F.
- Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
- Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
- While the tomatoes are baking, cook pasta al dente in salted water. Reserve at least 1 cup of pasta water and drain well. Do not rinse.
- Gently stir the feta and vegetables in the baking dish.
- Add pasta water and stir, adding pasta water as needed to make a creamy sauce.
- Stir in fresh basil, season with salt & pepper to taste, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 440 | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 50mg | 17% |
| Sodium | 650mg | 27% |
| Potassium | 459mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 863IU | 17% |
| Vitamin C | 83mg | 92% |
| Calcium | 319mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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