Lower Shipping Prices - Order today!

Roasted Veggie and Feta Pasta

Name: Roasted Vegetable and Feta Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 12 ounces pasta (Cavatappi, penne, fusilli; 6 ounce block of feta cheese (preferably goat milk but cow milk will also work); 1 pint cherry tomatoes; 1 large zucchini diced; 1 small onion, diced (you choice of red, white, or sweet yellow); 1 bell pepper, diced; 1/4 cup olive oil; Optional: 12 ounces sausage links (we use chicken sausage, but kielbasa or Italian sausage will also work); 1teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper; 1/4 cup chopped fresh herbs (any combination of the following: basil, parley, thyme, oregano, rosemary)

July 06, 2021

Did you see that viral TikTok pasta recipe with feta and cherry tomatoes? Here is an even better spin on that viral dish that is sure to please everyone in the family!

My kids LOVE pasta! This dish is a great way to expose them to fresh seasonal vegetables in a rainbow of colors.

If you are a follower of the Amadio Ranch Blog, then you know I love recipes that are easy and customizable. I love that I can easily stop by my local farm in Phoenix, Arizona and find what I need. Even in Arizona, locally grown fruits and vegetables will often taste sweeter, less bitter, and richer than what you can find in the supermarket. In this version of the recipe, I used zucchini, golden cherry tomatoes, and onion, but it could easily be done with any squash or even eggplant! This is a great way to use up new items in your CSA basket or clean out the fridge!

Roasted Vegetable and Feta Pasta

Rated 5 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Use seasonal rainbow veggies to create a quick and easy pasta dish sure to please even the pickiest eaters!

Author:

Rebecca

Ingredients

12 ounces pasta (Cavatappi, penne, fusilli
6 ounce block of feta cheese (preferably goat milk but cow milk will also work)
1 pint cherry tomatoes
1 large zucchini diced
1 small onion, diced (you choice of red, white, or sweet yellow)
1 bell pepper, diced
1/4 cup olive oil
Optional: 12 ounces sausage links (we use chicken sausage, but kielbasa or Italian sausage will also work)
1teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh herbs (any combination of the following: basil, parley, thyme, oregano, rosemary)

Directions

Preheat oven to 425 degrees
Place the feta, vegetables, and sausage (if using) on a parchment-lined baking sheet. Drizzle olive oil over vegetables and cheese. Sprinkle the vegetables with salt, pepper, and crushed red pepper.
Bake for 25-30 minutes, until tomates have burst and vegetables are tender.
Meanwhile, boil the pasta in water according to package directions. Reserve 1/4 cup pasta water. Drain and set aside.
When the vegetables and feta are done baking, combine the feta and pasta in a large bowl.
Stir the feta to dispersed over the pasta. Then add the vegetables and reserved pasta water. Stir gently to combine.
Toss pasta with fresh herbs. Slice sausage if using.