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This Roasted Feta Vegetable Pasta is creamy, light and full of flavor! Roasting a medley of vegetables with a block of feta, makes an easy weeknight dinner.
Ingredients Needed For Roasted Feta Vegetable Pasta
- cherry tomatoes or grape tomatoes
- marinated artichokes
- kalamata olives
- portobellos
- asparagus
- olive oil
- garlic powder
- dried oregano
- sea salt
- black pepper
- feta block
- pasta
- olive oil cooking spray
Kitchen Tools Used In This Recipe
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Buy Now → How To Make Roasted Feta Vegetable Pasta
Preheat oven to 400 degrees and grease an oven-safe casserole dish with cooking spray. Place the tomatoes, chopped marinated artichokes, kalamata olives, slice portobellos and chopped asparagus in the greased dish. If desired, you can halve the tomatoes and olives as well, I just kept them whole.
Drizzle with about half of the olive oil and season with the garlic powder, dried oregano, sea salt and black pepper. Then toss to combine and coat the veggies.
Place the block of feta in the middle of the veggies and drizzle in the remaining oil over the veggies and feta. Maybe even hit it with a little more salt and pepper.
Bake for 30 minutes. When there is about 15 minutes left, cook the pasta according to package instructions. Drain the pasta and reserve the pasta water. When the veggies are done, remove from the oven and stir all the veggies and feta together, adding a little pasta water if the mixture is thick.
Toss the cooked pasta into the veggie and feta mixture. Add the pasta water as needed to make the pasta creamy and not too thick.
Serve immediately. Hope you enjoy!
More Easy Weeknight Favorites (Click the Links Below)
- “Baked” Ziti Skillet
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- One Pot Broccoli Alfredo
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Roasted Feta Vegetable Pasta
- Total Time: 45 mins
- Yield: 6 Servings 1x
Ingredients
- 1 pint cherry tomatoes or grape tomatoes
- 6 oz marinated artichokes, chopped
- 1/2 cup kalamata olives
- 2 large portobellos, sliced
- 1 bunch asparagus, chopped
- 1/4 cup olive oil, divided, plus more for garnish
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 8 oz feta block
- 8 oz pasta, cooked to package instructions, reserve water
- olive oil cooking spray
Instructions
- Preheat oven to 400 degrees.
- Grease an oven-safe casserole dish with cooking spray.
- Place the tomatoes, chopped marinated artichokes, kalamata olives, slice portobellos and chopped asparagus in the greased dish.
- Drizzle with about half of the olive oil and season with the garlic powder, dried oregano, sea salt and black pepper.
- Toss to combine and coat the veggies.
- Place the block of feta in the middle of the veggies and drizzle in the remaining oil over the veggies and feta.
- Bake for 30 minutes.
- When there is about 15 minutes left, cook the pasta according to package instructions.
- Drain the pasta and set aside reserving the pasta water.
- When the veggies are done, remove from the oven and stir all the veggies and feta together, adding a little pasta water if the mixture is thick.
- Now toss in the cooked pasta, adding the pasta water as needed to make the pasta creamy and not too thick.
- Serve immediately.
- Hope you enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Main Course
- Method: One Pot