Description
Mediterranean Roasted Veggie Pasta with Feta is a delightful dish featuring colorful roasted vegetables, tender rigatoni, and creamy feta tossed in olive oil and herbs.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 cup cherry tomatoes
- 1 cup cubed feta cheese
- 1 small zucchini, sliced
- 1 small yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 3 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
- Salt & black pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Toss cherry tomatoes, zucchini, and bell peppers with olive oil, salt, pepper, and oregano. Roast for 20 minutes until tender.
- Cook rigatoni until al dente, drain, and reserve ¼ cup pasta water.
- In a large bowl, combine pasta, roasted veggies, feta cubes, and a drizzle of olive oil.
- Add a splash of pasta water to help meld flavors.
- Sprinkle with red pepper flakes for a little heat.
- Garnish with fresh basil leaves before serving warm or chilled.
Notes
- This dish can be served warm or chilled. <liFeel free to add other vegetables based on your preference.
- Adjust the amount of red pepper flakes to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg