Roasted Vegetable Feta Pasta

Jul 11, 2024Josh Allen
Roasted Vegetable Feta Pasta

Are you tired of the same old pasta dishes? Looking to add a little pizzazz to your dinner routine? Well, look no further! This Roasted Vegetable Feta Pasta recipe is here to save the day (and your taste buds).

What's the Deal with Roasted Veggies?

Roasting vegetables is like magic in the kitchen. It brings out their natural sweetness and adds a delicious depth of flavor. Plus, it's super easy to do – just toss your favorite veggies in some olive oil, sprinkle with salt and pepper, and pop them in the oven until they're golden and caramelized.

Get Cheesy with Feta

Now, let's talk about the star of the show – feta cheese. This tangy, crumbly cheese adds a creamy richness to the pasta that will have you coming back for seconds (and maybe even thirds). It's the perfect complement to the roasted veggies and brings the whole dish together in a symphony of flavors.

Recipe Time!

Here's what you'll need:

  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red onion, sliced
  • 2 cloves of garlic, minced
  • 8 oz of feta cheese, crumbled
  • 12 oz of your favorite pasta
  • Olive oil, salt, and pepper

Preheat your oven to 400°F. Toss the sliced veggies with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 20-25 minutes, or until the veggies are tender and slightly charred.

While the veggies are roasting, cook the pasta according to the package instructions. Once cooked, drain the pasta and reserve a cup of the cooking water.

In a large bowl, combine the cooked pasta, roasted veggies, minced garlic, and crumbled feta cheese. Add a splash of the reserved pasta water to create a creamy sauce. Give everything a good toss to combine, then serve hot with a sprinkle of fresh herbs on top.

Time to Dig In!

There you have it – a simple yet flavorful Roasted Vegetable Feta Pasta that will have your taste buds dancing with joy. So next time you're craving a cheesy, veggie-packed meal, give this recipe a try. Your stomach will thank you!

Makes: 4 servings

Cook Time: 30 min

Calories: 440kcal/serving


  • 8 ounce block of feta cheese room temperature
  • 2 cups cherry tomatoes
  • 1 medium zucchini sliced into thick moons
  • 1 red, orange, or yellow bell pepper chopped
  • ¼ sweet onion slivered
  • ⅓ cup olive oil
  • 4 cloves garlic minced
  • ½ tsp Italian seasoning
  • ⅛ tsp red chili flakes
  • 8 ounces cooked pasta with reserved pasta water
  • ¼ cup fresh basil
  • salt & pepper


  1. Preheat oven to 425°F.
  2. Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
  3. Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
  4. While the tomatoes are baking, cook pasta al dente in salted water. Drain but be sure to reserve at least 1 cup of water.
  5. Gently stir the feta and vegetables in the baking dish.
  6. Mix in pasta adding enough pasta water to make a creamy sauce.
  7. Stir in fresh basil, season with salt & pepper to taste, and serve.


Holly Nilsson

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