Description
Discover how to make a delicious Roasted Veggie & Feta Pasta dish that’s bursting with flavor and perfect for a quick and easy weeknight dinner.
Ingredients
- – 226g (8 oz) feta cheese, room temperature, 1 block
- – 473ml (2 cups) cherry tomatoes or grape tomatoes
- – 1 medium zucchini, sliced into thick moons
- – 1 red bell pepper, chopped
- – 60g (1/4 cup) sweet onion, thinly sliced
- – 80ml (1/3 cup) olive oil
- – 4 cloves garlic, minced
- – 2.5ml (1/2 tsp) Italian seasoning
- – 0.6ml (1/8 tsp) red pepper flakes
- – 226g (8 oz) beef rigatoni or medium pasta, reserve 237ml (1 cup) pasta water
- – 60ml (1/4 cup) thinly sliced fresh basil leaves
- – salt and black pepper
Instructions
- Set your oven to 425°F to preheat.
- Combine the vegetables with olive oil, minced garlic, and spices in a 9×13 baking dish. Place the feta cheese block in the center of the vegetable mix.
- Bake for 15 minutes, then give the vegetables a stir and continue baking for another 10-15 minutes until they soften. Broil for 2-3 minutes to slightly brown the cheese.
- As the tomatoes are cooking, prepare the pasta until it’s firm to the bite in salted water. Save at least 1 cup of the cooking water before draining the pasta thoroughly. Do not rinse the pasta.
- Carefully mix the feta and vegetables together in the baking dish.
- Incorporate the reserved pasta water, stirring in as needed to achieve a creamy texture.
- Mix in the fresh basil, adjust with salt and pepper to your liking, and serve.
Notes
- Incorporate reserved pasta water gradually for a creamier texture.
- Avoid rinsing cooked pasta to help sauce stick better.
- Adjust seasoning with salt and pepper at the end for balanced flavors.
