Mediterranean Vegetarian Recipes – Pasta Primavera

Mediterranean Pasta Primavera

Hot diggity dog!  A healthy low-fat meal that is absolutely delicious. Trying to get my husband to eat a Mediterranean Vegetarian Recipe is like pulling teeth. But, I knew once he tried it he’d like it. Two bowls later I’m guessing he liked it. 








  • 10 plum tomatoes, halved
  • 1 large red onion, quartered
  • 1 medium to large zucchini
  • 8 oz. whole wheat penne pasta
  • 6 Tbsp extra virgin olive oil
  • Salt and freshly ground black to taste
  • 1/2 lb. vegetarian feta, coarsely crumbled (I found this at Whole Foods)
  • 1/4 cup fresh shredded basil leaves
  • 2 Tbsp balsamic vinegar (optional)




  1. Heat the grill to medium hot.
  2. Cut the tomatoes in half lengthwise.
  3. Cut the onion into quarters.
  4. Trim the zucchini cut in half, than quarter each half lengthwise.
  5. Wrap garlic in aluminum foil.
  6. In a large Ziploc bag, add half the olive oil, salt and pepper, onion, zucchini, and tomato. Very gently toss to coat all veggies.
  7. Put a pot of water on to boil.
  8. Put your vegetables on the grill with the tomatoes being cut side up. Save the bag of olive oil. Turn onions and zucchini getting a nice char on each side.
  9. Cook penne pasta until al dente.
  10. Place penne in a large bowl.
  11. Coarsely chop tomatoes and add them to the pasta along with their juice.
  12. Coarsely chop the onion, cut zucchini into 1/2 inch pieces. Add to pasta.
  13. Squeeze the pulp out of 1/2 of the garlic and add to pasta.
  14. Crumble feta, shred basil, and add to pasta along with the remaining olive oil and the olive oil left in Ziploc bag. Top with a bit of fresh ground pepper and a bit of garlic infused olive oil if you have some. If not, don’t worry. It will still be delicious.

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