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Roasted Vegetable Feta Pasta Recipe

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4.1 from 6 reviews

  • Author: Molly
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Roasted Vegetable Feta Pasta is a flavorful and hearty dish loaded with healthy veggies and creamy feta cheese. It’s a budget-friendly meal that’s easy to prepare, perfect for a satisfying weeknight dinner or a cozy weekend lunch. Combining roasted cherry tomatoes, zucchini, red bell pepper, and sweet onion with al dente rigatoni creates a comforting pasta dish with a deliciously creamy sauce made from oven-roasted feta and reserved pasta water.

Ingredients

Cheese

  • 8 ounces feta cheese, room temperature (1 block)

Vegetables

  • 2 cups cherry tomatoes or grape tomatoes
  • 1 medium zucchini, sliced into thick rounds
  • 1 red bell pepper, chopped
  • ¼ sweet onion, thinly sliced
  • 4 cloves garlic, minced
  • ¼ cup thinly sliced fresh basil leaves

Pantry & Seasonings

  • ⅓ cup olive oil
  • ½ teaspoon Italian seasoning
  • ⅛ teaspoon red pepper flakes
  • Salt and black pepper to taste

Pasta

  • 8 ounces rigatoni or medium pasta

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to get it ready for roasting the vegetables and feta.
  2. Prepare and toss the vegetables: In a 9×13-inch baking dish, combine cherry tomatoes, zucchini slices, chopped red bell pepper, thinly sliced sweet onion, minced garlic, olive oil, Italian seasoning, and red pepper flakes. Mix everything well to evenly coat the vegetables.
  3. Add the feta cheese: Nestle the block of room temperature feta cheese right in the center of the vegetable mixture in the baking dish.
  4. Roast the vegetables and feta: Place the dish in the preheated oven and roast for 15 minutes. After this, gently stir the vegetables to redistribute them around the cheese and roast for an additional 10 to 15 minutes until the vegetables are tender.
  5. Broil for browning: Turn the oven to broil and cook for 2 to 3 minutes more to lightly brown the top of the feta cheese, creating a flavorful crust. Watch carefully to prevent burning.
  6. Cook the pasta: While the vegetables are roasting, bring a large pot of salted water to a boil and cook the rigatoni pasta until al dente according to package instructions. Reserve at least 1 cup of the pasta cooking water before draining the pasta. Do not rinse the pasta after draining.
  7. Mix feta and vegetables: Carefully stir the softened feta cheese into the roasted vegetables directly in the baking dish, helping it blend and create a creamy sauce.
  8. Create the creamy sauce: Gradually add the reserved pasta water to the feta and vegetable mixture, stirring gently. Add enough pasta water to achieve your desired sauce consistency.
  9. Combine pasta and finish: Add the drained pasta to the baking dish and toss everything together. Stir in the thinly sliced fresh basil leaves and season the dish with salt and black pepper to taste.
  10. Serve: Serve the roasted vegetable feta pasta warm, optionally garnished with extra basil or a drizzle of olive oil if desired.

Notes

  • Use room temperature feta for easier mixing and a creamier sauce.
  • Reserve pasta water is important; it helps blend the roasted feta into a smooth sauce.
  • If you like a spicier dish, increase the red pepper flakes to taste.
  • Any medium or short pasta shape works well; rigatoni holds the sauce beautifully.
  • This recipe can be easily doubled for larger gatherings.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://recipeglimpse.com/roasted-vegetable-feta-pasta-recipe/