Description
A delightful dish filled with fresh vegetables, herbs, and creamy feta cheese, perfect for a quick weeknight dinner.
Ingredients
Scale
- 12 oz (340g) pasta (penne, rotini, or spaghetti)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small red onion, thinly sliced
- 1 bell pepper (red, yellow, or orange), sliced
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced red onion, bell pepper, and zucchini to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender.
- Stir in the cherry tomatoes, Kalamata olives, and dried oregano. Cook for an additional 2-3 minutes.
- Toss the cooked pasta into the skillet with the vegetables. Season with crushed red pepper flakes (if using), salt, and black pepper. Mix well to combine.
- Serve warm and enjoy your delicious Mediterranean Veggie Pasta!
Notes
For extra flavor, sprinkle feta cheese on top before serving. Pair with a side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
Keywords: pasta, vegetarian, Mediterranean, healthy, quick dinner