Imagine a dish that transports you to the sun-drenched landscapes of Greece with just one bite - a vibrant, colorful pasta that's not just a meal, but a culinary adventure. This Feta and Roasted Vegetable Pasta is your ticket to an effortless, mouthwatering dinner that combines the rich, tangy flavor of feta cheese with the sweet, caramelized goodness of roasted vegetables. Whether you're a busy professional, a home cook looking to impress, or someone craving a quick yet gourmet meal, this recipe promises to elevate your dinner game in just 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 8 ounces pasta of choice
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent vegetables from sticking.
- Wash and prepare the vegetables: Dice the zucchini into uniform 1/2-inch cubes, slice the red bell pepper into similar-sized pieces, and halve the cherry tomatoes. Place all chopped vegetables on the prepared baking sheet.
- Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle generously with salt and freshly ground black pepper. Toss the vegetables to ensure they are evenly coated with oil and seasonings.
- Spread the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until they are tender and slightly caramelized at the edges.
- While vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes depending on the pasta type.
- Drain the pasta, reserving about 1/4 cup of pasta water. Return the pasta to the pot and drizzle with the remaining 1 tablespoon of olive oil.
- Once vegetables are roasted, remove from the oven. Add the roasted vegetables to the pasta and gently toss to combine. If the mixture seems dry, add a little reserved pasta water.
- Crumble the feta cheese over the pasta and vegetable mixture. Gently fold the cheese in, allowing it to slightly melt from the heat of the pasta and vegetables.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while warm, garnishing with fresh herbs like basil or parsley if desired.
Tips
- For maximum flavor, choose vegetables that roast well and caramelize beautifully, like zucchini, bell peppers, and cherry tomatoes.
- Use parchment paper on your baking sheet to ensure easy cleanup and prevent sticking.
- Cut vegetables into uniform sizes to ensure even roasting and consistent texture.
- Don't overcrowd the baking sheet - give vegetables space to roast, not steam.
- Reserve some pasta water to help create a silky sauce and help ingredients bind together.
- Add feta cheese off the heat to prevent it from completely melting and losing its crumbly texture.
- For extra flavor, consider adding fresh herbs like basil or oregano just before serving.
- Use high-quality olive oil and fresh ingredients to elevate the dish's overall taste.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 35mg
