Mediterranean Vegetable Pasta Recipe

5 3 6
Mediterranean Vegetable Pasta Recipe
Mediterranean Vegetable Pasta Recipe photo by Taste of Home
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Mediterranean Vegetable Pasta Recipe

Read Reviews
5 3 6
Publisher Photo
“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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

2 cups: 321 calories, 9g fat (2g saturated fat), 7mg cholesterol, 727mg sodium, 50g carbohydrate (12g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1 fat.

  • 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
  1. 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.
  2. Drain pasta; divide between two plates. Top with vegetable mixture and cheeses. Yield: 2 servings.
Originally published as Mediterranean Vegetable Pasta in Cooking for 2 Summer 2007, p31

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Reviews forMediterranean Vegetable Pasta

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mamamarie User ID: 568814 265059
Reviewed Apr. 23, 2017

"We love pasta and we love veggies. This was excellent. Thank you!!!"

MY REVIEW
ipperwash67 User ID: 3730031 231352
Reviewed Aug. 17, 2015

"This pasta recipe is totally awesome. Thank you!!!!!"

MY REVIEW
kmonster User ID: 6670431 166447
Reviewed Mar. 25, 2014

"One of my favorites!"

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