Roasted Vegetable Pasta (Sheet Pan + Feta Cheese)

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This is my kind of vegetable pasta — a sheet pan full of caramelized roasted vegetables tossed with garlic, olive oil, and a little pasta water to pull everything together. Finish the dish with crumbled feta for a salty, tangy hit.

What makes this pasta so good

• The vegetables are the sauce: Roasting concentrates their flavor, and combining the pan juices with a splash of pasta water brings everything together.
• Sheet pan does the work: The vegetables roast together in one pan while the pasta cooks, so you’re not juggling multiple steps.
• Balanced and satisfying: Roasting concentrates the vegetables, feta cheese adds a salty contrast, and olive oil rounds everything out so the pasta is complete without anything creamy or heavy.

I strive to make vegetables the focal point of whatever I cook — that could mean a tangle of veggies in this pasta primavera or a roasted vegetable salad on a platter.

Why these ingredients matter

• Sweet bell peppers: I always go for red, yellow or orange bell peppers in my cooking. In this dish, they make the prettiest presentation, plus they’re much sweeter than green ones.
• Zucchini: Zucchini cooks quickly and holds a lot of water, so timing matters. To keep it from becoming mushy, I add the chunky pieces to the sheet pan about halfway through the roasting process.
• Feta cheese: Briny and creamy, feta cheese offers a counterpoint in texture and flavor to the roasted vegetables. I prefer authentic feta made with sheep’s milk or goat’s milk, from France, Greece or Israel.

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Roasted Vegetable Pasta (Sheet Pan + Feta Cheese)

Karen Tedesco

This is my kind of vegetable pasta — a sheet pan full of caramelized roasted vegetables tossed with garlic, olive oil, and a little pasta water to pull everything together. Finish the dish with crumbled feta for a salty, tangy hit.

Print SaveSaved

5 from 9 ratings

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Pasta

Cuisine Mediterranean

Servings 4 servings

Cook ModePrevent your screen from going dark

Equipment

Rimmed Baking Sheet

Recipe Video

Ingredients

• ▢ 1 each red, yellow and orange bell pepper, sliced into 1 ½-inch pieces
• ▢ 1 pint (283 g) grape or cherry tomatoes, halved
• ▢ ¼ cup (45 ml) extra-virgin olive oil
• ▢ Kosher salt
• ▢ Freshly ground black pepper
• ▢ 2 small zucchini, sliced into 1½-inch pieces
• ▢ 1 (120 g) small red onion, thinly sliced
• ▢ 2 garlic cloves, finely chopped
• ▢ 2 teaspoons chopped fresh thyme or oregano, or 1 teaspoon dried
• ▢ ¼-½ teaspoon crushed red pepper
• ▢ 12 ounces (340 g) dried pasta, such as spaghetti or penne
• ▢ ⅓ cup (80 g) feta cheese
• ▢ ¼ cup chopped parsley

US Customary – Metric

Instructions 

• Heat the oven to 425 (220C) degrees.
• On a large rimmed baking sheet just large enought to hold the vegetables in on layer, toss the peppers and tomatoes with ¼ cup extra-virgin olive oil ½ teaspoon salt and freshly ground pepper to taste.
• Roast in the oven 15 minutes. Add the zucchini, red onion, garlic, thyme and red pepper and stir around to mix. Continue roasting 10-12 minutes, until the edges of the peppers are brown and the onions are softened.
• While the vegetables are in the oven, cook the pasta in a large pot of boiling salted water until al dente. Scoop out and reserve ¼ cup of the cooking water before draining.
• When the vegetables are done, pour the reserved pasta water over the vegetables, scraping the bottom of the sheet pan to release any crusty bits into the sauce. Taste and season with more salt and pepper to taste, if needed.
• Transfer the pasta to a serving bowl. Tip the roasted vegetables and the pan sauce over the pasta and toss. Crumble ⅓ cup feta cheese over the pasta, sprinkle with ¼ cup chopped parsley and serve.

Karen’s Notes and Tips

• To avoid burning them, be sure to slice the bell peppers into about 1-1/2 inch pieces.
• You can sometimes find bell peppers packaged in trios, with one red, yellow, and orange. Otherwise, use all red ones.
• Red onion is a bit sweeter than yellow onion, plus it adds color to the mixture of vegetables. If you don’t have red onion, the recipe works just as well with yellow onion or even sliced leeks or scallions.
• Make ahead tip: The roasted vegetables can be cooked up to 3 days ahead and stored refrigerated. Cook the pasta when you’re ready to eat. Heat the veggies in a saucepan using about 1/4 cup of the pasta water or vegetable broth as needed to make it saucy.

Nutrition per serving

Calories: 526kcal Carbohydrates: 75g Protein: 17g Fat: 18g Sodium: 169mg Fiber: 5g Sugar: 6g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• 30 Minute Recipes
• Mediterranean Diet
• Pasta
• Vegetables
• Vegetarian and Vegan

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.