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.
Servings: 4
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
Calories: 560kcal | Carbohydrates: 73g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 967mg | Potassium: 667mg | Fiber: 4g | Sugar: 7g | Calcium: 347mg | Iron: 3mg