Mediterranean Vegetable Pasta

This Mediterranean Vegetable Pasta is a delightful blend of traditional flavors with a creative twist. Featuring whole-wheat pasta, fresh vegetables, and a hint of lemon, this dish is light yet satisfying. It respects low-fat and low-sugar dietary needs while offering a burst of flavor from garlic, olives, and herbs. Perfect for a healthy lunch or dinner option!

Ingredients:

• 8 oz whole wheat pasta
• 2 cups cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1 cup bell peppers, chopped
• 1 cup spinach, fresh
• 2 cloves garlic, minced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled (optional for lower fat)
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the cherry tomatoes, zucchini, and bell peppers to the skillet. Cook for about 5-7 minutes, until the vegetables are tender.
4. Stir in the spinach and olives, cooking until the spinach wilts.
5. Add the cooked pasta to the skillet along with lemon juice, dried oregano, salt, and pepper. Toss everything together until well combined.
6. Remove from heat and sprinkle with feta cheese, if using. Garnish with fresh basil before serving.