Go Back

Sun-Kissed Italian Veggies

Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Servings: 6
Course: Main Course, Salad, Vegetarian
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 medium zucchini, coarsely grated
  • 1 garlic clove, finely minced
  • 1/2 cup niçoise olives, sliced in half
  • 1 Tbs capers, rinsed
  • 1/2 cup sliced red peppers or roasted red peppers, sliced
  • 1/2 cup mini mozzarella balls, quartered
  • 2-4 ripe tomatoes, coarsely chopped or 1 cup cherry tomatoes, cut in half
  • 1/4 cup Extra virgin olive oil
  • 1 cup thinly sliced basil
  • 2 Tbs pine nuts, toasted
  • salt, pepper, and pepperoncini to taste
  • 6 oz. pasta I like the squiggly kind that is forkable with some texture, like Trader Joe’s Gigli or Cascatelli.

Method
 

  1. Mix all the veggie ingredients in a large bowl, except the basil. Add enough olive oil to coat, about ¼ cup. Sprinkle in salt and pepper to taste, and add pepperoncini for some heat. Be sure to season with enough salt and pepper.
     
    Bring a large pot of water to a boil and add 1 tsp. salt. Add pasta and boil until al dente, about 10 minutes. Drain and immediately toss into the bowl of veggies. Taste again for seasoning. Gently stir in basil. Sprinkle with pine nuts. Enjoy while warm.

Notes

*Note: I think feta cheese would substitute nicely for the mozzarella if you want a Greek flair.