Easy Roasted Veggie Pasta with Feta
A quick and nutritious pasta dish featuring roasted vegetables and creamy feta, perfect for weeknight dinners or gatherings.
Ingrédients
Pasta and Cheese
- 8 ounces pasta (e.g., penne or fusilli)
- 1 cup crumbled feta cheese
Vegetables
- 3 cups mixed vegetables (e.g., bell peppers, zucchini, broccoli, cherry tomatoes) Chopped into bite-sized pieces
Flavorings
- 2 tablespoons olive oil For drizzling
- 3 cloves garlic, minced
- to taste salt
- to taste pepper
- 1 teaspoon Italian seasoning (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Chop your mixed vegetables into bite-sized pieces.
Cooking
- Spread the chopped vegetables on a baking sheet in a single layer and drizzle with olive oil.
- Sprinkle minced garlic, salt, pepper, and Italian seasoning over vegetables and toss to coat.
- Roast the veggies in the preheated oven for about 20-25 minutes until tender and slightly caramelized.
- While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Drain the pasta and return it to the pot.
- Combine the roasted vegetables with the pasta in the pot.
- Sprinkle crumbled feta cheese over the mixture and gently toss everything together.
- Taste and adjust seasoning as necessary, adding more salt and pepper if needed.
- Serve the pasta warm, garnishing with fresh herbs if desired.
Notes
Best served with a light salad, garlic bread, or alongside roasted chicken. Ideal for meal prep.