MEDITERRANEAN VEGETABLE PASTA

Mediterranean Vegetable Pasta image

"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

Previous Next

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

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