I <3 Mediterranean food.
Plain and simple.
And this dish is a perfect example of why. It’s super easy to throw together and incredibly delicious.
Fresh veggies, warm pasta, olives, lemon, and Feta…NOM! NOM! NOM!!!
How can you beat that??
Oh, I know!! It also happens to go exceptionally well with a glass of red.
Just sayin’.
Yet another wonderful reason to transport yourself to the Mediterranean…even if only for a meal.
Mediterranean Squash and Mushroom Pasta
Ingredients:
- Pasta (whole grain) - 14 oz.
- Olive oil (extra virgin) - 1 to 2 T
- Garlic (fresh) - 3 cloves, peeled and chopped
- Squash (yellow summer) - 3, quartered and chopped
- Mushrooms (fresh) - 8 oz., sliced
- Olives (Kalamata) - 20, pitted and chopped
- Salt (pure) - according to taste
- Red pepper (crushed) - pinch or two
- Basil (dried) - 1 T (fresh would be EVEN better, but we were out!)
- Lemons - juice of 1
- Cheese (Feta) - for sprinkling
Instructions:
Boil the pasta in water or yogurt whey until al dente.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic to the pan, and sauté until golden.
Add the squash and mushrooms to the pan, stirring occasionally. When the vegetables are almost tender, stir in the olives, seasonings, and lemon juice.
Drain the pasta.
Remove the pan from the heat, and stir in the pasta.
Sprinkle each serving with Feta cheese. Enjoy!!
Special Price! - Virgin Coconut Oil, Gold Label - 2 pints - Buy 1 Get 1 FREE!
