Roasted Tomato Feta Penne with Arugula Pesto
Indulge in the vibrant flavors of this Roasted Tomato Feta Penne with Arugula Pesto, a pasta dish that effortlessly combines gourmet flair with weeknight simplicity. This recipe features golden, caramelized cherry tomatoes roasted to perfection and creamy crumbles of feta, tossed with tender penne and a zingy homemade arugula pesto. The pesto, made with peppery arugula, fragrant basil, toasted pine nuts, and a splash of fresh lemon juice, lends a beautifully herbaceous twist that is both fresh and savory. With just 15 minutes of prep and 25 minutes of cooking, this Mediterranean-inspired dish is a quick, healthy, and utterly satisfying option for pasta lovers. Serve it warm or at room temperature for an elegant dinner or a flavorful addition to your table. Perfectly customizable, this penne recipe is sure to be a standout, whether you're hosting guests or savoring a weeknight indulgence.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 cups cherry tomatoes
- 4 oz feta cheese
- 3 cups arugula
- 1 cup fresh basil leaves
- 0.25 cup pine nuts
- 2 garlic cloves
- 0.33 cup parmesan cheese, grated
- 0.5 cup olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper and spread the cherry tomatoes evenly. Drizzle with 1 tablespoon of olive oil and sprinkle a pinch of salt and black pepper on top.
Roast the tomatoes in the oven for 20-25 minutes, or until they are slightly blistered and caramelized. Remove and set aside.
While the tomatoes are roasting, cook the penne pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
To make the arugula pesto, combine the arugula, basil leaves, pine nuts, garlic cloves, grated parmesan cheese, lemon juice, salt, black pepper, and red pepper flakes (if using) in a food processor.
Pulse the ingredients in the food processor until coarsely combined. With the motor running, slowly drizzle in the olive oil. Continue processing until the pesto is smooth. Taste and adjust seasoning if needed.
In a large mixing bowl, toss the cooked penne pasta with the arugula pesto, adding a splash of the reserved pasta water if the mixture seems too thick.
Gently fold in the roasted cherry tomatoes and crumbled feta cheese.
Serve warm or at room temperature, garnished with additional parmesan cheese or fresh arugula, if desired.
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 4140 mg | 180% | |
| Total Carbohydrate | 277.3 g | 101% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 11.0 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1031 mg | 79% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
