Roasted Veggie Feta Pasta Recipe - Food Fanatic

Roasted Veggie Feta Pasta Recipe

    8 Servings


  • 16 ounces Feta Cheese, block
  • 1 pint Grape Tomatoes
  • 1 small bunch Asparagus, ends trimmed
  • 1 cup Yellow Bell Pepper
  • 1 medium slice Sliced Red Onion
  • 2 cups Zucchini Squash
  • 2 tablespoons Olive Oils
  • 1 Kosher Salt and Black Pepper, to taste
  • 16 ounces Cavatappi Pasta
  • 2 cups Spinach and Arugula Mix
  • 1 juice of one Lemon
  • 1/2 cup Sundried Tomatoes, reserve 2 tablespoons of the oil


  1. Preheat oven to 400°F and ine a sheet pan with parchment paper.
  2. Arrange the block of feta cheese, asparagus, bell peppers, grape tomaotes, onions and zucchini in a single layer on the sheet pan.
  3. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 20 minutes or until the tomatoes have burst.
  4. In the meantime, cook to cavatappi according to the package instructions until al dente. Drain and set aside.
  5. Remove the sheet pan from the oven and allow it to cool very slightly.
  6. Toss cooked pasta, feta and roasted veggies together in a large mixing bowl. Add the arugula and spinach mix and toss again.
  7. Drizzle with the reserved oil from the sundried tomatoes and lemon juice. Toss to combine again.
  8. Taste for seasoning and add additional salt and pepper if needed, to taste.
Roasted veggie feta pasta recipe photo