How to Make Delicious Roasted Vegetable and Feta Pasta

Simple Summary

This Roasted Vegetable and Feta Pasta is a colorful, Mediterranean-inspired dish that combines the sweetness of roasted vegetables with the tangy bite of feta cheese, all tossed with perfectly cooked pasta.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 pound penne pasta (or your preferred shape)
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into half-moons
• 1 small eggplant, cubed
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and halved
• 6 ounces feta cheese, crumbled
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• Zest of 1 lemon
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss the bell peppers, zucchini, eggplant, and red onion with 2 tablespoons of olive oil, minced garlic, dried oregano, salt, and pepper.

3. Spread the vegetables on a large baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

4. While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

5. In the last 5 minutes of roasting, add the cherry tomatoes to the baking sheet with the other vegetables.

6. In a large serving bowl, combine the cooked pasta, roasted vegetables, and olives. Toss gently to combine.

7. Add the crumbled feta cheese, chopped basil, parsley, lemon zest, and lemon juice. Toss again, adding some of the reserved pasta water if needed to loosen the sauce.

8. Drizzle with the remaining tablespoon of olive oil and season with additional salt and pepper to taste.

9. Serve immediately, garnished with extra herbs and feta if desired.

Chef's Notes

• For a gluten-free version, use your favorite gluten-free pasta.
• You can customize the vegetables based on what's in season or your preferences. Try adding roasted butternut squash in fall or asparagus in spring.
• To make this dish vegan, omit the feta cheese or use a plant-based feta alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or olive oil to refresh the pasta.
• For added protein, consider adding grilled chicken, shrimp, or chickpeas to the dish.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 15g
• Carbohydrates: 65g
• Fiber: 6g
• Fat: 18g (mostly healthy fats from olive oil and feta)
• Rich in vitamins A and C from the vegetables
• Good source of calcium from the feta cheese

Serving Suggestions

• Serve with a side of crusty garlic bread to soak up any extra sauce.
• Pair with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
• For a complete meal, start with a simple Greek salad and finish with fresh fruit for dessert.
• This dish is perfect for al fresco dining on warm evenings or as a colorful addition to a potluck spread.
• Garnish with additional fresh herbs and a sprinkle of lemon zest just before serving for an extra burst of flavor and aroma.