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Feta pasta with vegetables is the kind of effortless weeknight dinner that feels like a treat but comes together with just a handful of ingredients and a few easy steps. Roasted veggies and a creamy feta sauce coat each bite of pasta, delivering comfort and freshness in equal measure.
I discovered this method when craving a meal that felt both light and deeply satisfying. The first night I served this, my family cleaned their plates and went back for seconds. Every time I make it now, it feels like bringing a bit of Mediterranean sunshine right to our table.
Ingredients
- Cherry or grape tomatoes: Provide juicy bursts of flavor and roast beautifully
- Zucchini: Adds gentle sweetness and extra color; select firm bright green squash
- Sweet onion: Brings mellow depth to complement the feta; go for a fresh glossy bulb
- Garlic: Infuses every bite with bold aroma; use big cloves for the richest result
- Olive oil: Ensures caramelized veggies and a luscious sauce; quality extra virgin works best
- Garlic powder: Boosts savory notes in the roast; stick to fresh jars for peak punch
- Crushed red pepper flakes: Offer gentle heat; adjust to your taste
- Kosher salt and black pepper: Bring balance and enhance all the flavors; use fresh ground pepper for best results
- Feta cheese: Makes the sauce creamy; go for a sheep’s milk block if you can find it
- Pasta: Provides the hearty base; short shapes like penne or fusilli capture sauce best
- Fresh basil: Brightens the whole dish; pick vibrant leaves without black spots
- Parmesan cheese: For savory finish; always grate your own for best melting and flavor
Step-by-Step Instructions
- Preheat and Prepare Vegetables:
- Get your oven hot to 400 degrees Fahrenheit so vegetables roast evenly. In a large baking dish toss tomatoes, zucchini, onion, and garlic with olive oil, making sure every piece gets a glossy coat so they caramelize in the oven. Sprinkle evenly with garlic powder, red pepper flakes, salt, and black pepper to ensure every bite is seasoned.
- Bake Feta and Vegetables:
- Nestle the whole block of feta cheese in the very center of your veggies. The cheese will soften and mellow out as it bakes. Sprinkle a little extra salt and pepper directly on the feta for extra punch. Bake until tomatoes burst and feta looks creamy, about 30 minutes. Then crank the heat to 450 degrees and let it go 10 minutes more so the cheese gets that irresistible golden crust.
- Cook the Pasta:
- As the baking dish works its magic, start a big pot of water boiling with plenty of salt so your pasta has flavor from the inside. Add your chosen pasta and cook until it is just al dente with a little bite left. Scoop out half a cup of the salty pasta water before draining; you will want that starchy liquid to perfect the sauce later.
- Prepare the Sauce:
- When your baking dish comes out of the oven, use a fork to gently smash the soft feta and roasted veggies together. Take your time mixing until you have a creamy luscious sauce with ribbons of tomato and zucchini throughout.
- Combine Pasta and Sauce:
- Pour the hot drained pasta right into the dish with the feta sauce. Toss well so every curve of pasta is cloaked in creamy cheese and juicy roast veggies. If the sauce feels too thick, add a splash of reserved pasta water bit by bit, stirring until you love the consistency.
- Garnish and Serve:
- Finish by scattering chopped basil and a fluffy snowfall of fresh grated parmesan over your pasta. Serve it up right away while the sauce is glossy and fragrant.
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Feta is truly the star of this dish in my kitchen so I always seek out the best block I can find. The tangy creaminess sets this pasta apart and reminds me of late summer dinners with friends where we would debate who discovered the magic of roasted feta first.
Storage Tips
Leftover feta pasta keeps beautifully in a sealed container in the fridge for up to four days. Homemade pasta water will help loosen the sauce if it thickens after chilling. Reheat gently in a saucepan with a splash of water or olive oil to revive the creamy texture. I sometimes tuck a handful of spinach into the reheating pan for extra greens.
Ingredient Substitutions
You can swap in yellow squash or eggplant if you are out of zucchini. Goat cheese works in place of feta for a silkier sauce with a tangy bite. Gluten free pasta or whole wheat shapes both pair wonderfully in this recipe. I have even tossed in broccoli florets or kalamata olives when cleaning out the fridge.
Serving Suggestions
Feta pasta shines as a main dish but easily pairs with a green salad and a crusty hunk of bread. A chilled crisp white wine or sparkling water with lemon balances the creamy sauce. For a bit of protein you can top with grilled chicken or chickpeas. My favorite way is a second helping with extra basil from the garden.
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Making a big batch of this pasta and sharing it family style reminds me every time that good food is simple food. The combination of warm melty feta and silky vegetables is the kind of comfort that everyone at the table will remember.
Frequently Asked Questions
- → Can I swap out the vegetables?
Yes, you can use vegetables like bell peppers, eggplant, or spinach for variety and added color.
- → What type of pasta works best?
Short pasta shapes such as penne, rotini, or fusilli coat well with the creamy feta and roasted vegetables.
- → How do I make the sauce creamier?
Mash the feta thoroughly with the baked vegetables and gradually add reserved pasta water for desired consistency.
- → Can I make this dish ahead of time?
It's best served fresh, but leftovers can be refrigerated and gently reheated with a splash of water to loosen the sauce.
- → Is there a good substitute for feta cheese?
Try using goat cheese or ricotta salata for a different tangy flavor if feta is unavailable.