Mediterranean Pasta

Mediterranean Pasta

One of our family favorites! Makes 4 servings. 

Get It

2 tbls. olive oil

2 zucchini sliced

10 small sweet bell pepers sliced

1 cup grape tomatoes, halved

1/2 cup yellow onion, diced

2 cloves garlic, sliced

1 tbls. italian herbs

1 tsp. salt

1 15 oz artichoke hearts in water, drained and halved

1/4 cup sun dried tomatoes in oil

1/3 cup balsamic vinegar

1 1/2 cup whole wheat penne pasta

1/3 cup crumbled feta cheese

1/3 cup black olives halved

Make it!

~Heat olive oil in large skillet on med-high heat.

~Add onions, garlic, zucchini, peppers and cherry tomatoes, saute until tender.

~While vegetables cook, bring pot of water to boil and cook pasta.

~Drain pasta, reserve a little pasta water and set aside.

~Add Italian herbs to vegetables, add artichoke hearts, black olives and sun dried tomatoes.

~Mix well, add balsamic vinegar.

~Allow balsamic vinegar to reduce a little. Mix to coat vegetables well.

~Add the drained pasta, mix well. Add a bit of hot pasta water if needed.

~Top with feta cheese.

Tips: I sometimes add cooked chicken breast for the extra protein benefits.  Add more balsamic vinegar if needed, making sure to reduce it creating a sweet and sticky coating.  I add extra sun dried tomatoes, since we love the texture and taste.  To make it lower in calories I add more veggies and less pasta. It's also great without pasta as a veggie meal.  This makes a perfect weekend lunch. 

Calories: approx. 289, fat 10.7g, sat fat 2.5g, trans fat 0.0g, cholest. 8mg, sodium 760mg, carbs 39.7g, dietary fiber 7.7g, sugars 7.5g, protein 9.2g.