Veggie-Bursting Pasta Skillet
with Kalamata Olives
Instructions
1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
2 Rinse and cut
Meanwhile, chop the zucchini, bell pepper and mushrooms. Slice the spring onion and halve the cherry tomatoes. Peel and mince or crush the garlic.
3 Sauté
Heat a large pan over a high heat with a drizzle of olive oil. Add the mushrooms and bell pepper. Fry with a pinch of salt for 5 min. Add the zucchini, spring onion, garlic and cherry tomatoes, and cook for 2-3 min further. Season with salt, pepper, oregano and chilli powder.
4 Serve
Add the cooked and drained pasta, the sour cream, grated Parmesan and the olives. Heat up, giving everything a good toss. Serve with the fresh basil leaves.
Tips for fussy eaters
You can blend the vegetables with a spoon of cream into a smooth paste and serve on top of the pasta.
Pro tip
An olive is a fruit! Kalamata olives are from the Peloponnese peninsula in southern Greece. Full of good fats and plenty of flavour, enjoy!
Mamma mia! Pasta heaven on a plate! Bon appetit!
Cooking Time: 20 min
Cals 740 · Prot 23 · Carbs 110 · Fat 21
Ingredients
Pasta
For skillet
To serve
Mamma mia! Pasta heaven on a plate! Bon appetit!
Cooking Time: 20 min
Cals 740 · Prot 23 · Carbs 110 · Fat 21
Instructions
1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
2 Rinse and cut
Meanwhile, chop the zucchini, bell pepper and mushrooms. Slice the spring onion and halve the cherry tomatoes. Peel and mince or crush the garlic.
3 Sauté
Heat a large pan over a high heat with a drizzle of olive oil. Add the mushrooms and bell pepper. Fry with a pinch of salt for 5 min. Add the zucchini, spring onion, garlic and cherry tomatoes, and cook for 2-3 min further. Season with salt, pepper, oregano and chilli powder.
4 Serve
Add the cooked and drained pasta, the sour cream, grated Parmesan and the olives. Heat up, giving everything a good toss. Serve with the fresh basil leaves.
Tips for fussy eaters
You can blend the vegetables with a spoon of cream into a smooth paste and serve on top of the pasta.
Pro tip
An olive is a fruit! Kalamata olives are from the Peloponnese peninsula in southern Greece. Full of good fats and plenty of flavour, enjoy!
Ingredients
Pasta
For skillet
To serve
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