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.
Servings6people
AuthorRita Jakobschuk
Ingredients
3cupsbow-tiefarfalle pasta (approximately 300g)
2tablespoonsolive oil
1large sweet onionsliced
2garlic clovescrushed
1red bell peppersliced
1yellow bell peppersliced
1medium zucchinisliced into thick rounds then halved
1teaspoondried oregano
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
½cupjulienned sun-dried tomatoes in oil
2tablespoonsoil from the sun-dried tomatoes
½cuppitted and sliced kalamata or black olives
1 ½cupscrumbled feta cheese
¼cupchopped fresh basil
Instructions
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.
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.
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.
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.