How is your summer going? Well, I hope! We’ve been having some issues with our house lately. An upstairs window leaked, and we have people fixing the water damage in the bedroom and the kitchen below it. They’re literally ripping out wet drywall (ha ha, “dry” wall!) to fix the problems. It’s been rough! That’s why I need something that’s bright and cheery in my life right now. This Roasted Veggie Pasta with Feta looks like just what the doctor ordered. It’s cheese and pasta (total comfort food) with a variety of brightly colored roasted vegetables to healthy it up. It’s so pretty that I had to make it. Let’s see if it will cheer me up!
This creamy veggie pasta recipe is made with roasted vegetables, feta, baby arugula, and chunky pasta. Roasting the vegetables and the feta adds an incredible depth of flavor that’s hard to beat. It’s a delicious meal that’s ready in less than 30 minutes.
The Ingredients
Most of the ingredients for this Roasted Veggie Pasta with Feta were fresh vegetables, so I had some shopping to do. The basics like olive oil, salt, and pepper were in my pantry. I found the rest very easily at my usual grocery store.
I have to admit I had no idea what fusilli was. It turns out in the U.S. it’s called rotini. Yup, that fancy-sounding mystery pasta was just the twists I know and love. Nice!
The only super minor problem I had was finding a six-ounce block of feta cheese. The smallest I could find was eight ounces, so I went with that. More feta is never a bad thing!
The Process
No only is this Roasted Veggie Pasta with Feta, it’s also easy! I preheated the oven and put a large pot of water on to boil then began prepping the vegetables.
A little slicing and dicing was all it took, and I added everything to a sheet pan with the block of feta. I drizzled the tray with some olive oil, sprinkled on salt and pepper, and slid it into the oven for 15 minutes.
Meanwhile, I salted the water and put the pasta on to boil per the package instructions. it took 10 minutes, so it was done before the vegetables.
Speaking of vegetables, the tomatoes hadn’t burst when the 15 minutes was up. It took an extra five minutes for that to happen. Once it did, I scooped the softened feta into the pasta and stirred until it was mixed well. Then I added the veggies and remaining seasonings, gave it a final stir, and voila!
Serving was simple—this gorgeous dish didn’t need any garnishes. All I had to do was spoon it into a couple of pasta bowls. Generously, of course!
