Roasted Veggie Pasta with Feta (Printable Version)

Tender roasted vegetables and pasta topped with tangy feta cheese, creating a vibrant Mediterranean dish that's both simple and satisfying.

# What You'll Need:

→ Roasted Vegetables

01 - 1 zucchini, diced
02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 red onion, sliced
05 - 200 g cherry tomatoes, halved
06 - 2 tbsp olive oil
07 - 1 tsp dried oregano
08 - Salt and pepper to taste

→ Pasta

09 - 300 g short pasta (penne, fusilli, or farfalle)
10 - 100 g crumbled feta cheese
11 - 1 tbsp balsamic vinegar (optional)
12 - 2 tbsp fresh basil or parsley, chopped
13 - Extra olive oil for drizzling

# Steps to Follow:

01 - Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
02 - Toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread evenly on the tray.
03 - Roast for 25–30 minutes, stirring once, until vegetables are tender and slightly charred.
04 - Meanwhile, cook pasta according to package instructions until al dente. Drain and return to the pot.
05 - Add roasted vegetables, crumbled feta, and balsamic vinegar (if using) to the pasta. Toss gently to combine.
06 - Adjust seasoning, drizzle with a little olive oil, and sprinkle with fresh herbs. Serve warm or at room temperature.

# Additional Tips::

01 -
  • Ready in just 45 minutes from start to finish
  • Uses simple seasonal vegetables
  • One baking tray for easy cleanup
  • Versatile enough for any season
  • Perfectly balanced flavor profile with minimal effort
02 -
  • Perfect for meal prep stays delicious for up to 4 days in the refrigerator
  • Excellent source of vitamins A and C from the colorful vegetables
  • Incredibly versatile can be adapted to any seasonal produce
03 -
  • Roast vegetables on the lower rack of your oven for better caramelization
  • Save time by prepping vegetables up to two days ahead and storing in the refrigerator
  • For maximum flavor let finished dish rest 5 minutes before serving allowing pasta to absorb the vegetable juices

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