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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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 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.
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.

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Average Rating:
  • abbasgael
    May 9, 2018

    I make mine with whole wheat spaghetti for a vegetarian masterpiece. This recipe is part of my regular rotation.Thanks for sharing!

  • mamamarie
    Apr 23, 2017

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

  • ipperwash67
    Aug 17, 2015

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

  • kmonster
    Mar 25, 2014

    One of my favorites!

  • nakacook
    Mar 5, 2013

    No comment left

  • VPearson
    Jun 11, 2012

    No comment left

  • daisey5
    Jan 31, 2010

    No comment left

  • Michelle
    Jul 2, 2007

    No comment left