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Mediterranean Pasta

Mediterranean Pasta

Full of healthy ingredients like olive oil, onions, garlic, red and yellow bell peppers, zucchini, sun-dried tomatoes and kalamata olives that combine beautifully with tender pasta. Garnished with fresh basil and crumbled feta cheese.
Servings 6 people
Author Rita Jakobschuk

Ingredients

  • 3 cups bow-tie farfalle pasta (approximately 300g)
  • 2 tablespoons olive oil
  • 1 large sweet onion sliced
  • 2 garlic cloves crushed
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium zucchini sliced into thick rounds then halved
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup julienned sun-dried tomatoes in oil
  • 2 tablespoons oil from the sun-dried tomatoes
  • ½ cup pitted and sliced kalamata or black olives
  • 1 ½ cups crumbled feta cheese
  • ¼ cup chopped fresh basil

Instructions

  1. Heat olive oil in a large 12” skillet over medium-high heat. Add onion and sauté for two minutes. Add garlic, bell peppers, zucchini and oregano and sauté while stirring for about 3 - 4 minutes until the vegetables are just tender. Season with salt and pepper.
  2. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add pasta and cook for 9 to 10 minutes, or as package directs, until al dente.
  3. Reserve about ½ cup of starchy pasta water. Drain the pasta and add it to the skillet with the vegetables. Add sun-dried tomatoes, sun-dried tomato oil and olives; toss to combine.
  4. Cook for 2 minutes over medium-high heat, adding a little bit of the reserved pasta water to loosen the pasta, only if necessary. Just before serving sprinkle with feta cheese and toss lightly to combine. Sprinkle top with basil.