Easy Roasted Veggie Pasta with Feta: A Cozy Weeknight Savior

There’s something about the golden hour light streaming through my kitchen window that makes even the simplest meals feel magical. This roasted veggie pasta was born on one of those evenings—when the fridge held just a handful of veggies, my energy was low, but my craving for something hearty and comforting was sky-high. Tossing everything onto a sheet pan felt like a small act of rebellion against complicated recipes, and oh, what a delicious rebellion it turned out to be! Crisp-tender veggies, al dente pasta, and creamy feta crumbles come together in a dish that’s as easy to make as it is satisfying.

Ingredients You’ll Need (and Why I Love Them)

12 oz pasta – I prefer fusilli or penne for catching all those yummy bits, but use whatever shape makes you happy.
1 medium zucchini, chopped – Adds a lovely freshness and holds its texture beautifully when roasted.

1 red bell pepper, sliced – For sweetness and a pop of color that makes the dish feel vibrant.
1 cup cherry tomatoes – They burst into little pockets of jammy goodness in the oven—trust me, you’ll want extras.
1 small red onion, thinly sliced – Caramelizes into silky strands that melt into every bite.

3 cloves garlic, minced – Because what’s a cozy pasta without garlic’s warm embrace?
3 tbsp olive oil – A good glug for roasting and bringing everything together.
1 tsp dried oregano – That herby whisper that ties the Mediterranean flavors together.

Salt & pepper to taste – The quiet heroes of every great dish.
1/2 cup crumbled feta – Salty, tangy, and utterly irresistible when slightly warmed by the pasta.
Handful of fresh basil (optional but heavenly) – A bright finish that makes the dish sing.

Let’s Make Some Magic

Step 1: Roast Those Veggies
Preheat your oven to 400°F (200°C). On a large sheet pan, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, minced garlic, oregano, salt, and pepper. Spread them out in a single layer—this ensures they roast instead of steam. Pop them into the oven for 20-25 minutes, stirring halfway, until the edges are caramelized and the tomatoes have burst open. Your kitchen will smell like a Mediterranean dream!

Step 2: Cook the Pasta
While the veggies work their magic, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente—I always taste a piece a minute early to be sure. Reserve about 1/2 cup of the starchy pasta water before draining; it’ll help create a silky sauce later.

Step 3: Bring It All Together
In a large bowl, gently combine the drained pasta and roasted veggies. If the mixture feels a bit dry, drizzle in a splash of the reserved pasta water and toss again. The starches will help everything cling together beautifully. Now, shower it with crumbled feta and fresh basil (if using). The heat from the pasta will soften the feta just enough, creating little creamy pockets in every forkful.

Pro Tips, Variations, and Substitutions

This roasted veggie pasta with feta is wonderfully adaptable—here are some ways to make it your own:

Swap the veggies: Try bell peppers, zucchini, or even Brussels sprouts for a seasonal twist.

Make it creamy: Stir in a splash of heavy cream or a dollop of Greek yogurt for extra richness.
Go gluten-free: Use your favorite gluten-free pasta—it works just as well!
Add protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier meal.

What to Serve with Roasted Veggie Pasta

This dish is satisfying on its own, but here are a few pairing ideas to round out your meal:

A crisp green salad with lemon vinaigrette
Garlic bread or crusty baguette for soaking up the flavors

A glass of chilled white wine, like Sauvignon Blanc

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your pasta tasting fresh:

Storage: Keep in an airtight container in the fridge for up to 3 days.

Reheating: Warm in a skillet over medium heat with a splash of water or broth to revive the sauce. Avoid microwaving, as it can dry out the pasta.
Freezing: While possible, the texture may change slightly. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use a different cheese instead of feta?

Absolutely! Goat cheese, ricotta salata, or even grated Parmesan would work beautifully.

Can I make this ahead of time?

Yes! Roast the veggies and cook the pasta separately, then combine and reheat when ready to serve.

Is this recipe vegan-friendly?

Almost! Just swap the feta for a dairy-free alternative and use olive oil instead of butter.

What if my veggies aren’t caramelizing?

Make sure your oven is hot enough (400°F or higher) and avoid overcrowding the pan—give those veggies space to roast!

Final Thoughts

There’s something so comforting about a bowl of pasta loaded with roasted veggies and tangy feta. It’s the kind of meal that feels both nourishing and indulgent—perfect for busy weeknights or lazy weekend dinners. I hope this recipe becomes a staple in your kitchen, just like it has in mine. Don’t forget to tweak it to your taste and make it your own. Happy cooking!

Roasted Veggie Pasta with Feta

Author: Trusted Blog

Print Recipe

Description

A hearty and flavorful pasta dish packed with roasted vegetables and topped with crumbled feta cheese.

Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C).
Toss cherry tomatoes, zucchini, bell peppers, and red onion with olive oil, garlic powder, oregano, salt, and black pepper on a baking sheet.

Roast vegetables for 25-30 minutes, stirring halfway, until tender and slightly caramelized.
Meanwhile, cook pasta according to package instructions. Drain and set aside.
Combine roasted vegetables with cooked pasta. Top with crumbled feta cheese and fresh basil before serving.

Notes

You can customize the seasonings to taste.

Easy Roasted Veggie Pasta with Feta Recipe