If you are craving a vibrant, wholesome, and utterly delicious meal, the Feta & Roasted Veggie Pasta Recipe is your new best friend in the kitchen. Imagine perfectly roasted zucchini, colorful bell peppers, sweet cherry tomatoes, and caramelized red onion mingling with al dente penne pasta, all crowned with creamy, tangy feta cheese and a sprinkle of fresh parsley. This dish is a celebration of roasted vegetables and Mediterranean flavors that come together quickly and effortlessly, making mealtime both exciting and comforting. It’s a sure way to brighten up your dinner table and leave your taste buds dancing.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that pack a punch in taste, texture, and color. Each item plays a vital role in creating that perfect harmony of flavors that makes this pasta recipe so irresistible.
- 12 oz penne pasta: A classic shape that holds onto sauce and roasted veggies beautifully.
- 1 medium zucchini (sliced): Adds a tender bite and subtle earthiness when roasted.
- 1 red bell pepper (sliced): Brings vibrant color and sweet, smoky notes.
- 1 yellow bell pepper (sliced): Complements the red pepper with a mild sweetness and sunny hue.
- 1 small red onion (cut into wedges): Roasts to caramelized perfection, deepening the dish’s flavor.
- 1 cup cherry tomatoes: Burst with juicy sweetness and a bit of tang when roasted.
- 3 tbsp olive oil: Essential for roasting and adds richness to the vegetables.
- 1 tsp dried oregano: Offers a fragrant hint of Mediterranean herbs.
- 1/2 tsp salt: Enhances all the natural flavors in the dish.
- 1/2 tsp black pepper: Adds a gentle kick and depth.
- 1/4 tsp red pepper flakes (optional): For those who like a little warmth and spice.
- 6 oz crumbled feta cheese: Brings creamy, salty tang that beautifully ties the dish together.
- 2 tbsp chopped fresh parsley: Adds freshness and a pop of green color at the end.
How to Make Feta & Roasted Veggie Pasta Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 425°F to get it hot and ready. Toss the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes with olive oil, dried oregano, salt, black pepper, and red pepper flakes if you’re using them. Spread everything in a single layer on a baking sheet to allow even roasting. Pop them in the oven and roast for 20 to 25 minutes, stirring halfway through to ensure all sides get that perfect char and tender texture.
Step 2: Cook the Pasta
While the vegetables roast, boil your penne pasta in salted water according to the package instructions until it’s al dente—cooked but still with a tiny bit of bite to it. Once done, drain the pasta but reserve half a cup of the starchy pasta water. This water is pure magic when it comes to marrying all the flavors in the next step.
Step 3: Combine Pasta and Roasted Veggies with Feta
Transfer the hot pasta to a large mixing bowl and add the freshly roasted vegetables along with the crumbled feta cheese. Pour a splash of the reserved pasta water over the mixture and toss everything together gently. The warmth will slightly melt the feta, creating a luscious coating that binds the pasta and veggies beautifully. Taste and adjust seasoning if needed, ensuring every bite is perfectly balanced.
Step 4: Garnish and Serve
To finish, sprinkle the chopped fresh parsley over the top. This final touch adds a burst of herbaceous brightness and makes the dish visually stunning. Now it’s ready to delight your family or friends at the dinner table.
How to Serve Feta & Roasted Veggie Pasta Recipe
Garnishes
For a finishing touch, beyond the parsley, you can add a drizzle of extra virgin olive oil or a light sprinkle of freshly squeezed lemon juice to lift the flavors even more. Toasted pine nuts or walnuts also make a fantastic crunchy contrast. If you enjoy heat, a little extra red pepper flakes sprinkled on top brings a vibrant kick.
Side Dishes
This Feta & Roasted Veggie Pasta Recipe shines as a main dish but pairs wonderfully with simple side salads like a crisp Greek salad or a handful of peppery arugula tossed with lemon vinaigrette. Warm, crusty bread or garlic breadsticks are perfect for soaking up any leftover juices or feta-infused oil.
Creative Ways to Present
If you want to impress, serve this pasta in individual rustic bowls with a whole sprig of parsley for charm. Alternatively, toss the pasta into large shallow plates for family-style dining, encouraging everyone to dig in and share. For a party or potluck, consider serving the pasta chilled or at room temperature—it’s just as delicious the next day.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Feta & Roasted Veggie Pasta in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors actually develop even more after resting overnight, making it perfect for next-day lunches or quick dinners.
Freezing
While the pasta is best enjoyed fresh or refrigerated, you can freeze leftovers for up to one month. Use a freezer-safe container and make sure it’s tightly sealed to avoid freezer burn. Thaw overnight in the fridge before reheating to preserve the texture of the veggies and pasta.
Reheating
Reheat gently on the stovetop over low-medium heat with a splash of water or additional olive oil to keep everything moist and prevent the feta from drying out. Avoid using the microwave if possible, or use it in short bursts, stirring in between to evenly warm the dish without losing that delightful roasted texture.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While penne is great for holding the roasted veggies and cheese, feel free to swap in fusilli, rigatoni, or even farfalle. Whole wheat or gluten-free pasta options work wonderfully too and add their own unique character to the dish.
Is it possible to make this recipe vegan?
You can easily make a vegan version by substituting the feta with a plant-based feta-style cheese or crumbled tofu seasoned with lemon juice and salt. Just be sure to use olive oil or a vegan-friendly dressing to keep the flavors rich.
Can I add protein to this pasta?
Yes! Adding grilled chicken, sautéed shrimp, or even chickpeas is a great way to boost the protein content while keeping the meal balanced and filling. Toss them in along with the roasted veggies before serving.
What if I don’t have all the vegetables listed?
No worries at all. This Feta & Roasted Veggie Pasta Recipe is wonderfully flexible. You can substitute or add in other vegetables like eggplant, asparagus, or mushrooms based on what you have on hand or what’s in season.
How spicy is this dish with red pepper flakes?
The red pepper flakes add just a mild warmth and a subtle kick. If you prefer it milder or have sensitive taste buds, you can leave them out entirely without compromising flavor.
Final Thoughts
This Feta & Roasted Veggie Pasta Recipe is truly a crowd-pleaser that balances vibrant, fresh ingredients with bold Mediterranean flavors. It’s simple enough for weeknight dinners but special enough to serve when you want to impress. Give it a try, and I promise it will quickly become a favorite in your recipe collection, bringing comfort and joy to your table every time.
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Feta & Roasted Veggie Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Feta & Roasted Veggie Pasta recipe combines tender roasted vegetables with creamy feta cheese and perfectly cooked penne pasta for a flavorful and satisfying Mediterranean-inspired main course. It’s easy to prepare, making it a perfect weeknight dinner that’s both nutritious and delicious.
Ingredients
Vegetables
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
Pasta & Cheese
- 12 oz penne pasta
- 6 oz crumbled feta cheese
Seasonings & Others
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven: Preheat your oven to 425°F to prepare for roasting the vegetables.
- Prepare and season vegetables: Toss the sliced zucchini, red and yellow bell peppers, red onion wedges, and cherry tomatoes with olive oil, dried oregano, salt, black pepper, and optional red pepper flakes until well coated.
- Roast the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
- Cook the pasta: While vegetables roast, cook the penne pasta according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
- Combine pasta and vegetables: In a large bowl, mix the hot pasta with the roasted vegetables, crumbled feta cheese, and a splash of the reserved pasta water. Toss everything together until the feta melts slightly and the mixture is well combined.
- Serve: Adjust seasoning if needed, then sprinkle the pasta with chopped fresh parsley before serving warm.
Notes
- You can substitute goat cheese for feta if you prefer a milder flavor.
- For added protein, try adding cooked chicken to the dish.
- Use whole wheat or gluten-free pasta to accommodate dietary needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
