Description
This dish takes me back to mom’s garden—bright bell peppers, fresh herbs, and sunshine in every bite. Tossed with creamy feta and zesty lemon, it’s a vibrant, feel-good meal that brings vegetables to life in the most delicious way. Whip it up for a crowd or savor it solo—it’s love in a bowl.
Ingredients
1 lb fusilli or other chunky pasta
6 oz block feta cheese
1 cup cherry tomatoes
1 red onion, thinly wedged
2 small zucchini (or 1 large), diced ½”
1 orange bell pepper, diced ½”
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
2 tbsp fresh lemon juice
2 cups baby arugula
Instructions
Preheat oven to 400°F (200°C).
On a sheet pan, toss tomatoes, onion, zucchini, and bell pepper with olive oil, salt, and pepper. Add feta block in the center.
Roast for 25 minutes, or until veggies are tender and feta is golden on edges.
Meanwhile, cook pasta until al dente; drain and reserve ½ cup pasta water.
In a large bowl, mix pasta with roasted veggies and crumbled feta. Add lemon juice and arugula.
Toss gently, adding pasta water if needed for creaminess.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 420 per serving
- Fat: 16g per serving
- Carbohydrates: 54g per serving
- Fiber: 4g per serving
- Protein: 14g per serving