Name: Mediterranean Pasta With Zucchini



Yield: 6 servings

Comments: 7/02/2012 - Before starting the tomatoes and vegetables, I cooked half an onion, chopped, and a clove of garlic, chopped, to which I then added the other ingredients. This is an easy recipe.
4/28/2015 - I increased the recipe to be sure to provide us with at least two meals. I used two cans of diced tomatoes, a 3.8-oz can of sliced olives, 2 teaspoons of basil leaves and 1 teaspoon of oregano.
10/1/2015 - I used the original amounts, but added spices. First, I cooked 1 teaspoon of chopped garlic in oil. Then I added 2 teaspoons of basil, 1 teaspoon of oregano, and 1/2 teaspoon of thyme to the sauce.
7/28/2016 - Before starting the tomatoes and vegetables, I cooked half an onion, chopped. I used 4 teaspoons of Greek Seasoning and topped it with sprinkled feta cheese.
4/01/2017 - I made this in the evening to bring to Joey’s birthday party the next day. It completely filled our largest casserole dish. We ate it cold at the party as a pasta salad, but heated it the leftovers the following day as a main dish. It could have used more tomato.
10/6/2017 - I used 12 oz of rotini, and doubled the other ingredients. Again, I started with half an onion, chopped, and two cloves of garlic. I tried to use Greek Seasoning, but did not use enough oregano. Cooking took about 1/2 hour and the results filled two 1.5 liter casserole dishes.
12/4/2017 - I included 4 oz of mushrooms, a small onion, two cloves of garlic, and Greek seasoning without the garlic and onion. I also added a 8-oz can of tomato sauce. With a vegetable side dish, it made 8 servings.

Source: Cooking Light: 5 Ingredient, 15 Minute Cookbook, Oxmoor House, 2004, page 65

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