Home Cooked: Mediterranean Pasta
I’ve been all about trying new things lately, and hopefully I’ll also be spending more time writing about them. For example, a couple weeks ago, I tried rock climbing. I kind of sucked, but it was a blast. Then, I went on an impromptu trip to Georgia for mountain biking and Virginia for some beach time. Awesome.
Ever since I got sponsored by Colavita, I’ve been trying to cook with the great stuff that I have in the pantry now. So, tonight I wanted to try make something that was hefty enough to feel full but light enough that it still tastes good in 90 degree weather. Pasta isn’t exactly known for being light, so it was tough. I figured the best way would be with tons of fresh veggies, and with a bit of a mediterranean vibe so the sauce wouldn’t be too heavy. This turned out super yummy with a glass (or two!) of red wine out on the porch.
- Colavita pasta (I used half of the bag)
- Colavita Extra Virgin Olive Oil (5 tablespoons)
- Red wine vinegar (3 tablespoons)
- Lemon (or lemon juice) (3 tablespoons)
- Salt & Pepper
- Cherry tomatoes
- Red onion
- Red and green peppers
- Black olives
- Meat: Shrimp
- Vegetarian: Feta
- Vegan: Cannellini beans
Super Freakin’ Easy:
- Chop veggies
- Sautee tomatoes, red onion and peppers with olive oil, red wine vinegar, lemon juice and salt/pepper
- Boil pasta (a little olive oil keeps it from sticking together!)
- Mix the pasta into the sautéing veggies
- Add in the black olives and shrimp or cannelloni beans and let it simmer
- Add in feta cheese, basil and cucumber right before you’re ready to serve
- Toss in a big bowl and serve!