Imagine a culinary journey that transports you to sun-drenched Mediterranean landscapes with just one bite. This Pasta with Rosemary Roasted Vegetables and Feta is not just a meal – it's a flavor explosion that combines the earthy warmth of roasted vegetables, the aromatic punch of fresh rosemary, and the creamy tang of feta cheese. Whether you're a busy home cook or a culinary adventurer, this recipe promises to elevate your weeknight dinner from ordinary to extraordinary in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 cups mixed vegetables (zucchini, bell peppers, etc.)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and chop the mixed vegetables into roughly 1-inch pieces. Aim for uniform size to ensure even roasting. Zucchini, bell peppers, red onions, and cherry tomatoes work wonderfully in this recipe.
- In a large mixing bowl, toss the chopped vegetables with olive oil, fresh chopped rosemary, salt, and black pepper. Ensure all vegetable pieces are evenly coated with the seasoned oil.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow vegetables to roast and caramelize instead of steaming.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through to ensure even browning. Vegetables should be tender and have golden-brown edges.
- While vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta, reserving about 1/4 cup of pasta water. This starchy water can help create a silky sauce if needed.
- In a large serving bowl, combine the hot pasta with the roasted vegetables. Gently toss to mix.
- Sprinkle crumbled feta cheese over the pasta and vegetables. The heat will slightly melt the cheese, creating creamy pockets of flavor.
- Taste and adjust seasoning with additional salt, pepper, or fresh rosemary if desired. If the mixture seems dry, add a splash of reserved pasta water.
- Serve immediately, garnishing with additional fresh rosemary sprigs for extra aroma and visual appeal.
Tips
- Vegetable Selection: Choose vegetables that roast well and have similar cooking times. Cut them into uniform sizes to ensure even roasting.
- Roasting Secrets: Don't overcrowd the baking sheet. Give your vegetables space to caramelize instead of steam. This ensures beautiful golden edges and concentrated flavors.
- Rosemary Tip: Fresh rosemary is key – it provides a more vibrant flavor than dried. If using fresh, chop it just before adding to release maximum aromatic oils.
- Pasta Water Magic: Always reserve some pasta water. Its starchy nature can help create a silky sauce and help ingredients bind together perfectly.
- Feta Placement: Add feta at the very end so it slightly melts from the heat but doesn't completely break down, creating delightful creamy pockets in your dish.
- Make-Ahead Friendly: You can roast vegetables in advance and reheat them quickly when ready to combine with pasta, making this a great meal prep option.
Nutrition Facts
Calories: 236kcal
Carbohydrates: 17g
Protein: 8g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 25mg
