Mediterranean Vegetable Pasta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âI 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,â 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. Yield: 2 servings.
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