🍝Roasted Veggie Pasta with Feta Cheese Recipe

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Roasted Veggie Pasta with Feta Cheese Recipe :-This flavor-packed vegetable spaghetti is one of our favorite dishes for vegetarians or vegans. It is topped with a rainbow of roasted veggies from the Mediterranean region, herbs, and crumbled feta cheese.

In approximately half an hour, you can make this straightforward and colorful pasta dish by using spaghetti or any other form of dry pasta shape that you have on hand.

🍝Roasted Veggie Pasta with Feta Cheese Recipe

 

INGREDIENTS :

  • 1 each red, yellow and orange bell pepper, sliced into 1 ½-inch pieces
  • 1 pint (283 g) grape or cherry tomatoes, halved
  • ¼ cup (45 ml) extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 small zucchini, sliced into 1½-inch pieces
  • 1 (120 g) small red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons chopped fresh thyme or oregano, or 1 teaspoon dried
  • ¼-½ teaspoon crushed red pepper
  • 12 ounces (340 g) dried pasta, such as spaghetti or penne
  • ⅓ cup (80 g) feta cheese
  • ¼ cup chopped parsley

 

INSTRUCTIONS :

Turn the oven on to 425 degrees (220 degrees C).
Add the peppers and tomatoes to a large baking sheet with a rim that is just big enough to hold them all in one layer. Toss them with the olive oil, ½ teaspoon of salt, and freshly ground pepper to taste.

 

Put it in the oven for 15 minutes. Mix the garlic, thyme, red pepper, zucchini, and red onion together by stirring them in. For another 10 to 12 minutes, until the onions are soft and the sides of the peppers are brown, keep roasting.

 

While the vegetables are cooking, boil some salt water in a big pot and add the pasta. Cook until the pasta is al dente. Before draining, take out and set aside ¼ cup of the boiling water.

 

When the veggies are done, pour the pasta water that you saved over them. Make sure to scrape the bottom of the sheet pan to get any crusty bits into the sauce. If you think it needs it, add more salt and pepper to taste.

 

Put the pasta in a bowl to serve. Add the cooked veggies and the sauce from the pan to the pasta and mix them together. Break up the feta cheese and put it on top of the pasta. Top with parsley and serve.

 

NOTES AND TIPS :

The bell peppers should be cut into 1-1/2-inch pieces so they don’t get burned.
Bell peppers are sometimes sold in groups of three, with one red, one yellow, and one orange pepper.

 

If not, use only red ones.
This produce is a bit sweeter than yellow onion, and it adds color to the mix.

 

You can use yellow onion, sliced leeks or scallions instead of red onion if you don’t have any on hand.
Tip: You can roast the vegetables up to three days ahead of time and keep them in the fridge.

 

When you’re ready to eat, cook the. In a pot, heat the vegetables. If you need to make it saucy, add about 1/4 cup of the pasta water or vegetable broth.

 

NUTRITION :

  • Calories: 526kcal
  • Carbohydrates: 75g
  • Protein: 17g
  • Fat: 18g
  • Saturated Fat: 4g
  • Sodium: 169mg
  • Potassium: 981mg
  • Fiber: 5g
  • Sugar: 6g
  • Vitamin A: 1520IU
  • Vitamin C: 70mg
  • Calcium: 132mg
  • Iron: 3mg

 

 

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