Mediterranean Pasta
User Reviews
4.6
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
402 kcal
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Course
Main Course
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Cuisine
Italian
Mediterranean Pasta
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Hearty, savory, meaty and 100% satisfying!
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Ingredients
- 3 cups grape tomatoes I used red and yellow
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 medium zucchini sliced vertically, then crosswise into 1/2" pieces
- 1 medium yellow squash sliced vertically, then crosswise into 1/2" pieces
- 1 small red onion cut into 1" chunks
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon fennel seed
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound Italian sausages casings removed and cut into 1" chunks
- 1 pound corkscrew pasta cooked to al dente
- ½ cup kalamata olives seeded and halved or quartered
- 2 tablespoons capers rinsed and drained
- 1 tablespoon red wine vinegar
- 2 tablespoons parsley freshly chopped
- 2 tablespoons basil freshly chopped
Instructions
- Preheat oven to 425 degrees.
- Place bell peppers into oven and cook until skin is papery and blackened, about 35-45 minutes. Remove and transfer peppers to a bowl. Cover with plastic wrap and let the peppers steam in the bowl.
- On a large baking sheet combine the tomatoes, zucchini, squash, onion, garlic, basil, fennel, oregano, red pepper flakes, olive oil, kosher salt and black pepper. Toss the vegetables until well coated with the oil, herbs and spices. Add the sausage and spread everything into an even layer on the baking sheet. Roast for 35-40 minutes. (Note the vegetable/sausage mixture can roast in the oven at the same time the peppers are cooking)
- While vegetables are roasting, prepare the pasta and cook until al dente. Rinse with cool water to stop the cooking process and drain. Set aside.
- When the peppers are cool enough to handle, remove the skins, stems and seeds and cut the peppers into thin strips. Transfer peppers to a large bowl. Add the roasted vegetables and sausage to the peppers. Scrape the pan to get all of the juicy goodness into the bowl. Add the olives, capers and red wine vinegar. Toss to combine.
- Transfer the pasta to a large serving bowl. Top with the vegetables and all the juices. Sprinkle with fresh basil and parsley. Serve.
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
53g
(18%)
Protein
17g
(34%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
30mg
(10%)
Sodium
1191mg
(50%)
Potassium
581mg
(17%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1300IU
(26%)
Vitamin C
82.5mg
(92%)
Calcium
62mg
(6%)
Iron
7.1mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 1191mg | 50% |
| Potassium | 581mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1300IU | 26% |
| Vitamin C | 82.5mg | 92% |
| Calcium | 62mg | 6% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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