Description
Enjoy a delicious and healthy meal with this Roasted Veggie Pasta with Feta recipe. Roasted seasonal vegetables combined with pasta, feta cheese, and balsamic vinegar create a flavorful dish perfect for any occasion.
Ingredients
Scale
Pasta:
- 12 ounces penne or rotini pasta
Roasted Vegetables:
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Additional Ingredients:
- 1 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped fresh basil
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare vegetables: Spread zucchini, bell peppers, onion, and cherry tomatoes on the sheet. Drizzle with olive oil, sprinkle with seasonings, toss to coat.
- Roast vegetables: Roast for 20–25 minutes until tender.
- Cook pasta: Cook pasta according to package instructions, drain, and reserve some pasta water.
- Combine ingredients: In a bowl, mix pasta, roasted veggies, feta, balsamic vinegar, basil, and pasta water if needed.
- Serve: Toss gently and serve warm or at room temperature.
Notes
- Use seasonal vegetables for variety.
- Substitute feta with plant-based cheese for a dairy-free option.
- Leftovers can be enjoyed cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 25 mg
