Roasted Veggie Feta Pasta Recipe
Packed with delicious roasted vegetables, this easy feta pasta recipe makes an easy dinner any night of the week.
Ingredients
- 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 Oil
- 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
Instructions
- Preheat oven to 400°F and ine a sheet pan with parchment paper.
- Arrange the block of feta cheese, asparagus, bell peppers, grape tomaotes, onions and zucchini in a single layer on the sheet pan.
- Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 20 minutes or until the tomatoes have burst.
- In the meantime, cook to cavatappi according to the package instructions until al dente. Drain and set aside.
- Remove the sheet pan from the oven and allow it to cool very slightly.
- Toss cooked pasta, feta and roasted veggies together in a large mixing bowl. Add the arugula and spinach mix and toss again.
- Drizzle with the reserved oil from the sundried tomatoes and lemon juice. Toss to combine again.
- Taste for seasoning and add additional salt and pepper if needed, to taste.
Nutrition
Calories: 394kcalCarbohydrates: 52gProtein: 15gFat: 12gSaturated Fat: 8gSodium: 712mgFiber: 2gSugar: 7g
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