This is a recipe for a light and quite healthy Mediterranean styled pasta dish. It’s packed with vegetables and is full of taste. I came up with the recipe a couple of years ago, when I was eating exclusively vegetarian. It’s one of my favorite healthy pasta dishes and even my meat loving husband is a fan!
Ingredients for 4 portions
- 250gr (9 ounces) uncooked pasta
- 5 tablespoons of olive oil
- 2 zucchinis
- 5 small tomatoes
- 1 tablespoon tomato paste
- 1 clove of garlic
- 1 teaspoon salt
- 1 tablespoon herbs de provence
- 100gr (3.5 ounces) feta cheese
- Pepper to taste
- Optional: 10 black olives
Cook pasta according to instructions on the package.
Cut each zucchini lengthwise into 4 parts, then into thin slices. Pour 3 tablespoons of olive oil into a frying pan and turn the heat on high. When the oil is nice and hot, toss the chopped up zucchini into the pan and reduce the heat to medium. Fry zucchini until browned, while stirring regularly to avoid burning.
Cut the tomatoes into small chunks and add to the zucchini. Fry until the tomatoes are cooked through (roughly 5 minutes).
Add the tomato paste, garlic, herbs de provence and salt. Mix everything well. Add feta cheese and stirr until all ingredients are combined. Optionally, you can also add olives – I personally love to do so, but since my husband is not a fan of olives and the dish is absolutely yummy without them, I don’t include it as a required ingredient of the recipe :).
Turn off the heat and let the veggie & cheese mix simmer for a couple of minutes using the remaining heat.
Pour the pasta and the remaining olive oil into the pan. Stirr until the pasta is nicely coated in the veggie & cheese mix. Done!
I recommend sprinkling some freshly ground pepper on each portion just before eating. Bon appetit!