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–+ servings

Spring Pasta with Peppers and Feta

Tara Noland
This is a perfect spring pasta filled with loads of veggies and flavor!! We try to do a vegetarian meal once a week. The pasta I used is called Mafaldine.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 573 kcal

Ingredients
 

  • 1 of each red yellow and orange pepper, thinly sliced
  • 1 red onion thinly sliced
  • 1 zucchini cut in small chunks
  • 2 cloves garlic minced
  • 2 Tbsp. olive oil extra virgin, good quality
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • salt and pepper to taste
  • 1/2 cup light feta cheese crumbled
  • 375 gm. malfadine pasta or what you prefer

Instructions
 

  • Heat a large pot of salted water over high heat and when boiling add your pasta and cook until al dente.
  • Meanwhile in a large saute pan saute the peppers, red onion, garlic and zucchini in the olive oil and add oregano and basil.
  • Add salt and pepper to taste, remember that the feta is salty!
  • Add the pasta to the saute pan, but do not drain the water off.
  • Toss in the saute pan with 2-3 ladles of the pasta water to make a sauce.
  • Serve in a pasta bowl topped with the crumbled feta. WOW!!

Nutrition

Serving: 1Calories: 573kcalCarbohydrates: 72gProtein: 19gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 14gCholesterol: 33mgSodium: 500mgFiber: 6gSugar: 9g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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