Roasted Vegetable Pasta (Sheet Pan + Feta Cheese)
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.
Equipment
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
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.
Video
Notes
- 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
Calories: 526kcalCarbohydrates: 75gProtein: 17gFat: 18gSodium: 169mgFiber: 5gSugar: 6g
