“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.
Mediterranean Vegetable Pasta
Mediterranean Vegetable Pasta
Prep Time
10 min
Cook Time
15 min
Yield
2 servings
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
Directions
- 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
2 cups: 321 calories, 9g fat (2g saturated fat), 7mg cholesterol, 727mg sodium, 50g carbohydrate (12g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1 fat.
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