Description
Roasted Veggie Pasta with Feta that’s ready in 30 minutes? This colorful Mediterranean dish will be your new weeknight hero.
Ingredients
Scale
- 12 oz (340g) pasta of your choice (penne, fusilli, or farfalle)
- 1 medium zucchini (about 8 oz/225g), cut into 1/2-inch pieces
- 1 medium yellow squash (about 8 oz/225g), cut into 1/2-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 pint (300g) cherry tomatoes, halved
- 1 small red onion, cut into wedges
- 4 cloves garlic, peeled and lightly crushed
- 3 tablespoons (45ml) extra virgin olive oil, plus more for serving
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 8 oz (225g) feta cheese, crumbled or cubed
- 1/4 cup (15g) fresh basil leaves, torn
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 425°F (220°C). Toss zucchini, yellow squash, bell peppers, cherry tomatoes, red onion, and garlic with olive oil, oregano, thyme, red pepper flakes, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast vegetables for 25-30 minutes, stirring halfway, until tender and caramelized with bursting tomatoes.
- Meanwhile, cook pasta in salted water until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
- Return pasta to pot and add roasted vegetables with their juices, two-thirds of the feta, and lemon juice. Add a splash of pasta water and toss gently.
- Transfer to a serving dish and top with remaining feta and fresh basil. Drizzle with additional olive oil if desired.