Fast Skillet Veggie Feta Pasta

5 from 1 vote

Fast Skillet Veggie Feta Pasta

Meet your new favorite comfort dish! This Veggie Feta Pasta comes together in less than 30 minutes – perfect for a quick but hearty weeknight dinner. Fresh cherry tomatoes, garlic and feta combine for a flavorful, creamy sauce, while zucchini and arugula offer an extra boost of veggies. 

Prep Time10

Cook Time15

Servings:

Calories: 560kcal

Ingredients

2 tablespoons olive oil
3 cups cherry tomatoes
1 zucchini diced
3 cloves garlic minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon red pepper flakes
12 oz pasta e.g., rotini
8 ounces feta cheese crumbled
3 cups arugula

Instructions

Bring a salted pot of water to a boil.
In a large skillet, heat olive oil. Add tomatoes, zucchini, garlic, salt, pepper, and red pepper flakes. Cook over medium-high heat until tomatoes start bursting and other veggies are tender, approximately 10 minutes.
Simultaneously, boil pasta until al dente. Reserve ½ cup pasta water before draining.
In the pan with the veggies, stir in crumbled feta and cook until it melts into a creamy sauce.
Toss pasta with the veggie-feta sauce, stirring in arugula to wilt. Use pasta water to loosen if needed.
Serve warm.

Nutrition