Mediterranean Vegetable Pasta Recipe

Mediterranean Vegetable Pasta Recipe photo by Taste of Home

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“I created this fast-to-fix recipe to use up excess zucchini from our garden, and at the same time, serve a pasta dish that was lower in calories,” relates Jan Clark of New Florence, Missouri about her prize-winning recipe.

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Mediterranean Vegetable Pasta Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

3 ounces uncooked angel hair pasta
1 cup chopped zucchini
1/2 cup chopped fresh mushrooms
1/3 cup chopped green pepper
1/4 cup chopped onion
2 teaspoons olive oil
1 garlic clove, minced
1 cup canned Italian diced tomatoes
6 pitted ripe olives, halved
1/8 teaspoon pepper
1/4 cup crumbled reduced-fat feta cheese
1 tablespoon shredded Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, green pepper and onion in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and pepper; heat through.
Drain pasta; divide between two plates. Top with vegetable mixture and cheeses. Yield: 2 servings.

Nutritional Facts 2 cups equals 321 calories, 9 g fat (2 g saturated fat), 7 mg cholesterol, 800 mg sodium, 49 g carbohydrate, 4 g fiber, 12 g protein.

Originally published as Mediterranean Vegetable Pasta in Cooking for 2 Summer 2007, p31