Mediterranean Pasta And Vegetables

Mediterranean Pasta and Vegetables

From the kitchen of: Sarah Hanson

Makes 8 cups.



1/4 C hot water
1 tsp chicken soup base (or 1 bouillon cube)
2 cloves garlic, minced
3 Tbsp olive oil
3 Tbsp lemon juice
1 tsp oregano
1 tsp dried basil
1-2 Tbsp chopped fresh parsley
1/2 tsp salt

Pasta and Vegetables

8 oz pasta (rotini, penne, spaghetti)
1 tsp salt, optional
4 C prepared vegetables (choose from the following list)

  • Broccoli, cut in 1" pieces
  • Carrots, cut in narrow 1 1/2" long sticks
  • Asparagus, cut in 1-2" lengths
  • Green peas
Note: can use mushrooms, onions, or zucchini as part of vegetables, but do not cook them in with the pasta. Saute, then add at the end.

Optional Garnishes

Diced fresh tomato
Shredded parmesean cheese
Crumbled feta cheese
Additional chopped parsley or fresh basil
Sliced black olives


Wash and cut vegetables. Bring large pot of water to a boil. If necessary, saute vegetables until just tender. Set aside. Cook pasta. Add vegetables to pasta when the pasta is almost done. Cook 1-2 minutes until vegetables are slightly tender, but still fairly crisp. Drain.

Put pasta and vegetables back into pot. Pour dressing over all and stir well. The pasta will absorb the sauce. Pour into serving bowl and add garnishes if desired.

Serve warm as a side dish or cold as a salad. If served cold, add extra lemon juice and salt as necessary.

For use as a main dish, add 2 cups cooked, cubed chicken.

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