Mediterranean Fusilli with Roasted Vegetables and Feta

This Mediterranean Fusilli is a delightful blend of al dente pasta, roasted seasonal vegetables, and creamy feta cheese, drizzled with a zesty lemon-herb dressing. The combination of flavors and textures creates a satisfying dish that is both comforting and vibrant. Perfect for a weeknight dinner or a special gathering, this recipe respects traditional Italian cooking while adding a creative twist with the roasted vegetables.

Ingredients:

• 12 oz fusilli pasta
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup crumbled feta cheese
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the diced zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons of olive oil, oregano, garlic powder, salt, and pepper. Spread them out in a single layer.
3. Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelized.
4. Meanwhile, cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
5. In a large mixing bowl, combine the roasted vegetables with the cooked fusilli. Add the remaining tablespoon of olive oil and the lemon juice, tossing to coat evenly.
6. Fold in the crumbled feta cheese gently to avoid breaking it up too much.
7. Serve warm or at room temperature, garnished with fresh parsley.