Why You’ll Love This Recipe

Roasted Veggie Pasta with Feta is a vibrant, hearty dish bursting with the natural sweetness of roasted vegetables and the tangy creaminess of crumbled feta. It’s a perfect balance of healthy and comforting, making it a go-to for weeknight dinners or meal prep. The medley of veggies pairs beautifully with the pasta and the salty bite of feta cheese, creating a wholesome and satisfying meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

penne or pasta of choicered bell pepperzucchinizucchinionioncherry tomatoesevoogarlic clovesdried oreganofetasaltpepperfresh basil (optional for garnish)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Chop the zucchini, red bell pepper, and onion into bite-sized pieces. Halve the cherry tomatoes.

Place all the chopped vegetables on the baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and oregano, and toss to coat evenly.

Roast the vegetables for 20–25 minutes, stirring once halfway through, until they’re tender and slightly caramelized.

While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.

Once the veggies are done, combine them with the cooked pasta in a large bowl.

Crumble feta cheese over the mixture and toss gently to combine.

Serve warm, garnished with fresh basil if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesRoasting time: 25 minutesPasta cooking and assembly: 10 minutesTotal time: 45 minutes

Variations

Use goat cheese or ricotta instead of feta for a different flavor.

Add roasted chickpeas or grilled chicken for extra protein.

Use whole wheat or gluten-free pasta for dietary needs.

Try different vegetables like eggplant, mushrooms, or broccoli.

Add a splash of balsamic glaze for extra tang and depth.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or in a pan over medium heat, adding a splash of water or olive oil to loosen if needed.This pasta can also be enjoyed cold as a roasted veggie pasta salad.

FAQs

Can I make this dish vegan?

Yes, simply omit the feta or use a plant-based feta alternative.

What kind of pasta works best?

Short pasta like penne, fusilli, or rotini works great for holding onto the roasted veggies and cheese.

Can I use frozen vegetables?

Fresh vegetables are recommended for best texture, but frozen can be used in a pinch—just roast a bit longer to evaporate moisture.

How can I make this spicier?

Add red pepper flakes or a pinch of cayenne when roasting the vegetables.

Can I prepare this ahead?

Yes, you can roast the vegetables and cook the pasta in advance. Store separately and combine when ready to serve.

Does this freeze well?

It’s best fresh, but can be frozen without the feta. Add cheese fresh after reheating for best texture.

What’s a good side dish?

A simple green salad or garlic bread complements this dish well.

Is this good for meal prep?

Absolutely, it stores and reheats well, making it perfect for lunches or dinners throughout the week.

Can I add sauce?

A drizzle of pesto or a spoonful of tomato sauce can add extra flavor if desired.

What herbs go well with this?

Basil, parsley, thyme, or rosemary all pair nicely with the roasted vegetables and feta.

Conclusion

Roasted Veggie Pasta with Feta is a colorful, flavorful, and easy-to-make dish that brings out the best of seasonal vegetables. Whether served warm or cold, it’s a satisfying, nutrient-packed meal that’s perfect for any day of the week. Versatile and customizable, this recipe is sure to become a staple in your kitchen.