Pasta With Vegetables and Feta Recipe

Name: Pasta With Vegetables and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb rigatoni pasta; 1 small carrot, peeled; 1 small zucchini; 1 tablespoon olive oil; ½ cup red onion, sliced; 1 garlic clove, minced; ¼ cup vegetable stock; ½ cup peas, defrosted; 1 tablespoon minced fresh parsley; 1 ½ teaspoons basil; ½ teaspoon oregano; ⅛ teaspoon kosher salt; ¼ teaspoon fresh ground pepper; 2 ounces feta cheese, cubed

Servings: persons

12 lb rigatoni pasta
1 small carrot, peeled
1 small zucchini
1 tablespoon olive oil
½ cup red onion, sliced
1 garlic clove, minced
¼ cup vegetable stock
½ cup peas, defrosted
1 tablespoon minced fresh parsley
1 ½ teaspoons basil
½ teaspoon oregano
⅛ teaspoon kosher salt
¼ teaspoon fresh ground pepper
2 ounces feta cheese, cubed

1
Cook the pasta, cool it in cold water then drain it.
2
Cut the carrot and julienne the zucchini.
3
Heat the oil in a 10-12 inch nonstick saute pan over low hear.
4
Saute the onion, garlic, and carrots in the oil.
5
Cover between stirrings so the steam softens the caroots until the carrots are tender (5 minutes).
6
Add the stock and zucchini.
7
Continue to cook, covered until the zucchini is tender but not mushy.
8
Stir in the pasta, peas, herbs, salt and pepper.
9
Increase the heat to medium.
10
Stir until everything is hot.
11
Stir in the feta.
12
Serve as soon as the outside edges begin to melt.

5225

kcal

Calories

Fat

1025

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 lb rigatoni pasta, 1 small carrot, peeled, 1 small zucchini, 1 tablespoon olive oil, and more.

Yes, Pasta With Vegetables and Feta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Vegetables and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions