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.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 321 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 727mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
QUICK MEDITERRANEAN VEGETABLES
This Mediterranean vegetable side is very versatile and you can switch out vegetables to your liking. You can use fresh herbs or dried Italian herbs. Sometimes I also add cherry tomatoes, which adds a nice touch.
Provided by Lena
Categories Side Dish Vegetables Carrots
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add carrots, bell peppers, and fennel; cook, stirring occasionally, until softened but still firm to the bite, 5 to 10 minutes. Season with Italian herbs, salt, and pepper.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 18.5 g, Fat 7.4 g, Fiber 6 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 126.5 mg, Sugar 7.7 g
MEDITERRANEAN VEGETABLE PASTA DELIGHT
Make and share this Mediterranean Vegetable Pasta Delight recipe from Food.com.
Provided by taffy415
Categories Penne
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Saute sliced mushrooms in a small amount of oil in pan. When cooked, strain excess juice/water, and set aside.
- fry chopped onion in oil till soft and a little brown, about 5-10 minutes.
- Add crushed garlic, stir for a couple of minutes.
- Add courgette slices, chopped peppers and salt( about 1 tsp salt or less).Fry till vegetables have softened and cooked .
- Add tin of tomatoes and tomato puree. Mix well.
- Add sauteed mushrooms, caster sugar and italian herbs. Bring to boil, then add green chilli if desired. Also add black pepper. Check for seasoning. Simmer for about 15 mins on low heat.
- Whilst sauce is simmering, boil pasta (enough for 3-4 people). Drain, put back into pan and add the sauce to it. Briefly heat pasta and sauce together, then add chopped basil leaves. Serve, and add grated cheese on top.
Nutrition Facts : Calories 206.7, Fat 14.4, SaturatedFat 2, Sodium 22.6, Carbohydrate 18.9, Fiber 5.4, Sugar 10.6, Protein 5
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