Mediterranean Vegetable Pasta
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
“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.
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
-
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.
Nutrition 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.
© 2024 RDA Enthusiast Brands, LLC