Roasted Vegetable Feta Pasta is a colorful take on the world-famous Feta Pasta recipe.
A block of feta is baked with fresh summer veggies. Once roasted it’s all stirred together with pasta for a quick and creamy feta sauce!
Ingredients :
8 ounce feta cheese room temperature, 1 block
2 cups cherry tomatoes or grape tomatoes
1 medium zucchini sliced into thick moons
1 red bell pepper chopped
¼ sweet onion thinly sliced
⅓ cup olive oil
4 cloves garlic minced
½ teaspoon Italian seasoning
⅛ teaspoon red pepper flakes
8 ounces rigatoni or medium pasta, reserve 1 cup pasta water
¼ cup thinly sliced fresh basil leaves
salt and black pepper
Directions :
Preheat oven to 425°F.
Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
While the tomatoes are baking, cook pasta al dente in salted water. Reserve at least 1 cup of pasta water and drain well. Do not rinse.
Gently stir the feta and vegetables in the baking dish.
Add pasta water and stir, adding pasta water as needed to make a creamy sauce.
Stir in fresh basil, season with salt & pepper to taste, and serve.
