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Mediterranean Vegetable Pasta

 Mediterranean Vegetable Pasta
“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.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Mediterranean Vegetable Pasta (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.