Best Mediterranean Vegetable Pasta Recipes
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
MEDITERRANEAN VEGETABLE PASTA SALAD
My mom always encouraged us to try different foods. She made it her mission in life to expose us to new recipes with a unique flavor combination. This salad reminds me of my mom because she always made mealtime into something exciting. -Christine Green, Conway, South Carolina
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Drain pasta and rinse in cold water., In a large bowl, combine the cucumbers, tomatoes, olives, peppers, capers and pasta. Stir in the feta and provolone cheeses, 1/2 cup Parmesan cheese and salami. Add dressing; toss to coat. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 222 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 715mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
MEDITERRANEAN ROASTED VEGETABLE PASTA SALAD
This is one of my favorite pasta salads. It has everything I love- roasted and fresh veggies, goat cheese, pasta and a spunky, garlicky, Dijon mustard dressing. Plus it's so simple to make!
Provided by Linda Dalton
Categories Other Salads
Time 45m
Number Of Ingredients 16
Steps:
- 1. Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
- 2. Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
- 3. While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
- 4. Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.
MEDITERRANEAN VEGETABLE PASTA SAUCE (OAMC)
This rich vegetable sauce is sure to become a favourite whether it's mixed through pasta, spooned over baked potatoes, served with grilled chicken or fish, or spread over a pizza base. This sauce can be frozen. After adding the Napoletana Sauce and parsley, cool then freeze in a container and keep for up to 1 month. Defrost thoroughly, then reheat until piping hot before adding to cooked pasta or any of the suggestions above.
Provided by English_Rose
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Trim and discard the top and bottom of the eggplant and cut the remainder into small cubes.
- Peel the onion and chop finely. Cut the red pepper in half, deseed and slice into small pieces.
- Place the prepared vegetables in a medium-sized roasting tin with the garlic. Stir in the olive oil, paprika and 4 tbsp cold water. Roast in the preheated oven for 20 minutes, stirring occasionally to stop the vegetables from sticking.
- When the vegetables are soft and golden, stir in the Napoletana Sauce and parsley, and season well. Return to the oven for a further 10 minutes to heat through. Meanwhile, cook the pasta according to the pack instructions. Drain the pasta, then stir into the sauce. Serve with a crisp green salad.
Nutrition Facts : Calories 647.4, Fat 14.8, SaturatedFat 2.1, Sodium 489.7, Carbohydrate 110.7, Fiber 10.3, Sugar 17, Protein 19.1
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