MEDITERRANEAN VEGETABLE PASTA
"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.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 321 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 727mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
ITALIAN PASTA SALAD RECIPE
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 18
Steps:
- Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
- In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- In a small bowl or measuring cup, mix the dressing ingredients together.
- Pour the dressing over the pasta and toss to coat.
Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving
ROASTED MEDITERRANEAN VEGETABLES
A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)
Provided by Starrynews
Categories Low Protein
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Prepare a shallow roasting dish with nonstick cooking spray.
- Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
- Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
- Drizzle sauce over the mixed vegetables and toss to coat.
- Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.
MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
SILVANA'S MEDITERRANEAN & BASIL PASTA
Silvana Franco's fast, easy and healthy vegetarian pasta is perfect for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 35m
Number Of Ingredients 9
Steps:
- To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.
- While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
- Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad - just moisten with extra olive oil if needed.
Nutrition Facts : Calories 452 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium
MEDITERRANEAN ROASTED VEGETABLE PASTA SALAD
This is one of my favorite pasta salads. It has everything I love- roasted and fresh veggies, goat cheese, pasta and a spunky, garlicky, Dijon mustard dressing. Plus it's so simple to make!
Provided by Linda Dalton
Categories Other Salads
Time 45m
Number Of Ingredients 16
Steps:
- 1. Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
- 2. Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
- 3. While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
- 4. Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.
MEDITERRANEAN ROASTED VEGETABLE PASTA RECIPE
This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food! The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make! Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 40m
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 230ºC/450°F.
- Cut the zucchini in half lengthways and then cut into 1/4 inch slices.
- Cut the bell peppers into 1/2 inch pieces.
- Peel the onion and then cut into thick wedges.
- Pour the olive oil, salt, and pepper into a large roasting tin.
- Add in all the chopped veg and stir well until everything is well coated.
- Roasted for 30 minutes until slightly charred and tender.
- Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.
- Whilst the veg is roasting bring a large pan of water to the boil.
- Salt it well and add the pasta.
- Cook as per the packet until al-dente.
- Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.
- Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.
- Remove the veg from the oven and empty the veg and any oil over the drained pasta.
- Pour over the sauce and stir everything until well combined. You can add more cooking water if
- Serve sprinkled with some fresh oregano and more parmesan if desired.
Nutrition Facts : Calories 561 kcal, Carbohydrate 72 g, Protein 14 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 984 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
MEDITERRANEAN MEDLEY SALAD
What's the best diet? No question, according to dozens of recent studies: The Mediterranean diet wins, hands down. Why is the Med diet so good for you? Top reasons: high antioxidants and fiber in plant foods; good fat in olive oil and fish; and less bad fat, less iron and fewer carcinogens (from eating fewer animal foods).
Provided by USA WEEKEND
Categories Salad Vegetable Salad Recipes
Yield 4
Number Of Ingredients 7
Steps:
- Toss all ingredients together.
Nutrition Facts : Calories 160.6 calories, Carbohydrate 9.5 g, Cholesterol 12.6 mg, Fat 12.3 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 300.9 mg, Sugar 5.1 g
MEDITERRANEAN PASTA SALAD
Juicy tomatoes and cucumbers along with salty olives, red onion, tender pasta, and spinach are tossed together with creamy feta cheese in a homemade dressing for a crave-able salad that's so easy to make!
Provided by Donya Mullins
Categories Main Course Pasta Salad
Time 25m
Number Of Ingredients 18
Steps:
- To a pot of salted boiling water, add the pasta and cook until al dente. Drain and rinse with cold water.
- Add pasta, tomatoes, cucumbers, red onion, spinach, and olives to a large bowl. Drizzle on about 1/2 cup of Greek Salad Dressing and toss all ingredients. Add feta cheese and more dressing plus salt and pepper if desired and toss until just combined. Serve immediately and enjoy!
20 BEST MEDITERRANEAN VEGETARIAN RECIPE COLLECTION
From hummus to pasta to chickpea stew, Mediterranean vegetarian recipes are healthy and satisfying. Give these easy meals a try today!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mediterranean recipe in 30 minutes or less!
Nutrition Facts :
MEDITERRANEAN ROASTED VEGETABLES
Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables. The rainbow of vegetables are seasoned with oregano, thyme and a squeeze of lemon juice. These are the perfect vegan side dish to pair with grilled meats, add to a rice bowl or a healthy side dish.
Provided by julia
Categories Side Dish
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Cut all of your vegetables to your desired size making sure they are about the same size for even roasting and put them in a large mixing bowl. In a small mixing bowl or mason jar combine the olive oil, garlic, thyme, oregano, za'atar or sumac, lemon juice and salt and pepper. Stir or shake to combine. Toss the vegetables in the olive oil mixture. On a baking sheet spread the vegetables out in an even layer. You don't want your vegetables to be crowded so you may want to use two baking sheets. Roast the vegetables for about 30 to 35 minutes or until they are soft and just starting to show some char on the edges making sure to stir the vegetables at about the 15 minute mark. Garnish with fresh herbs and serve warm.
MEDITERRANEAN ROASTED VEGETABLE SALAD
Categories Salad Potato Vegetable Side Broil Roast Vegetarian Buffet Parmesan Eggplant Arugula Bell Pepper Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 20
Number Of Ingredients 13
Steps:
- Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
- Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
- Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
- Mix radicchio, arugula and cheese into salad. Season with salt and pepper.
ROASTED VEGETABLE FETA PASTA
Loaded with a ton of healthy veggies, this feta pasta dish is budget-friendly, hearty, and oh-so-flavorful!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pasta
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
- Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
- While the tomatoes are baking, cook pasta al dente in salted water. Drain but be sure to reserve at least 1 cup of water.
- Gently stir the feta and vegetables in the baking dish.
- Mix in pasta adding enough pasta water to make a creamy sauce.
- Stir in fresh basil, season with salt & pepper to taste, and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 440 kcal, Carbohydrate 29 g, Protein 13 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 50 mg, Sodium 650 mg, Fiber 3 g, Sugar 7 g
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ROASTED VEGGIE MEDITERRANEAN PASTA - AMBITIOUS KITCHEN
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5/5 (15)Total Time 40 minsCuisine MediterraneanCalories 498 per serving
- Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to taste.
- Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15 minutes more until veggies are tender.
- While the veggies are roasting, you can make the pesto: add the following to the bowl of a food processor or high powered blender: cashews, basil avocado/olive oil, salt and water to thin. Process until thick, but smooth. Set aside.
- Next, cook the pasta according to the directions on the package until it’s al dente. Drain, then add back to the pot.
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- Cook pasta al dente according to package directions. Max 10 minutes, you need them al dente.
- Slice the tomatoes, mozzarella cheese and Kalamata olives in half, the artichokes in quarters, slice cucumbers, finely dice the red onion and red bell pepper and chop the parsley.
- Once the pasta has cooked, drain and run it under some cold water. Drain again very well and transfer to a large bowl.
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- Combine all of the ingredients except the cheeses in a large bowl and gently mix to combine and coat all of the ingredients with the dressing.
- Let the Mediterranean Veggie Pasta Salad sit for at least 1-2 hours in the refrigerator to marinate.
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- Dice 4 roma tomatoes (can use 2 large tomatoes or 1 package of cherry tomatoes). This should yield about 2 cups of diced tomatoes.
- Roughly chop 2 cups of spinach (or hearty green of choice) and cut 1 cup of pitted Kalamata olives into halves.
- Boil 1 pot of water and prepare 1 box of Barilla Red Lentil Rotini [insert link] according to package instructions. Drain when finished and reserve 1 cup of pasta water.
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- Cut the leek in quarters lengthways. Place into a large roasting pan with Broccolini®, baby capsicum, eggplant, carrots and mushrooms. Drizzle over the olive oil. Scatter over the oregano and garlic. Season and toss gently to combine. Roast for 30 minutes or until vegetables are tender.
- Remove from the oven, add the Solanato™ tomatoes and olives, squeeze over one lemon half. Allow to cool to room temperature in the pan. Add the herbs and pine nuts. Toss gently. Drizzle with extra virgin olive oil and remaining lemon.
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