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Eat and Drink

Greek Pasta Primavera

Maybe we should call this Pasta Anixi/Ανοιξη? Why not use the Greek word for "spring", which is what "primavera" means! Let's continue Pastapalooza with this delicious option.

 

No matter what you call it, it's a great meatless pasta option that is both light and healthy. It's packed with color, vegetables and flavor. 

Greek Pasta Primavera

Serves 4-6

1 16 oz. box pasta of your choice 

2 cups cherry tomatoes, halved

1 zucchini, sliced into coins and then into halves

1 8 oz. package of white button or baby bella mushrooms (I used both for this)

3 cloves garlic

2 teaspoons of capers

1/4 cup kalamata olives, chopped

3-4 leaves of fresh basil, chopped

1/2 cup olive oil, plus some for the pan

salt and pepper to taste

crumbled feta or grated mizithra to taste (either are good with this!), or leave off to make it vegan

1. Put pasta on to boil in a pot

2. Add a splash of olive oil to a large pan on medium heat.   

3. Add chopped garlic to pan and stir. Let cook about 3-4 minutes.

4. Add zucchini and stir. Let cook about 5 minutes and turning them on their other side to cook.

5. Add mushrooms and stir. Let cook 5 more minutes.

6. Add tomatoes and the rest of the olive oil, stirring everything together. 

7. When the zucchini is cooked but still has a little bit of firmness, lower the heat and add

the capers and olives, as well as the salt and pepper. 

8. Just before you're ready to take it off the heat, add the chopped fresh basil.

9. Drain the pasta and put it in a serving bowl. 

10. Pour the contents of the pan over the pasta and toss so that everything is combined. 

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