Name: Mediterranean Veggie Pasta Primavera with Garlic-Olive Oil & Feta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 oz penne or fusilli pasta; 2 tbsp extra virgin olive oil; 3 cloves garlic, minced; 1 small red onion, thinly sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small zucchini, sliced; 1 small eggplant, cubed; 1 cup cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted and sliced; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1/4 tsp crushed red pepper flakes (optional); Salt and black pepper, to taste; 1/3 cup crumbled feta cheese; 2 tbsp chopped fresh parsley; Juice of 1/2 lemon

From craving to table

Instructions

1
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2
While pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and onion, sauté for 2 minutes until fragrant.
3
Add the bell peppers, zucchini, and eggplant. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
4
Stir in cherry tomatoes, Kalamata olives, oregano, basil, crushed red pepper (if using), salt, and black pepper. Cook for another 5 minutes until tomatoes soften slightly.
5
Add the cooked pasta to the skillet and toss everything together. Squeeze lemon juice over the pasta and mix well.
6
Remove from heat. Sprinkle with crumbled feta cheese and fresh parsley.
7
Serve warm, garnished with extra feta and parsley if desired.

Mediterranean Veggie Pasta Primavera with Garlic-Olive Oil & Feta

Instructions

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