Mediterranean Vegetable Orecchiette

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Orecchiette Pasta
  • Orecchiette pasta : 8 ounces
  • Salt : 1 teaspoon
  • Olive oil : 1 tablespoon
• Mediterranean Vegetable Sauce
  • Red bell pepper (diced) : 1 medium
  • Yellow bell pepper (diced) : 1 medium
  • Zucchini (diced) : 1 medium
  • Eggplant (diced) : 1 small
  • Cherry tomatoes (halved) : 1 cup
  • Garlic (minced) : 3 cloves
  • Dried oregano : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Olive oil : 2 tablespoons
  • Fresh basil (chopped) : 1/4 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Cook the Pasta
• Boil a large pot of water and add salt.
• Cook the orecchiette pasta according to the package instructions until al dente.
• Drain the pasta and set aside.
• Prepare the Mediterranean Vegetable Sauce
• Heat olive oil in a large skillet over medium heat.
• Add the diced red and yellow bell peppers, zucchini, and eggplant to the skillet.
• Cook for 5-7 minutes until the vegetables are slightly softened.
• Add the minced garlic and cook for an additional 1 minute.
• Stir in the cherry tomatoes, dried oregano, salt, and black pepper.
• Cook for another 5 minutes until the tomatoes start to release their juices.
• Remove from heat and stir in the fresh basil.
• Combine the Pasta and Sauce
• Add the cooked orecchiette pasta to the skillet with the Mediterranean vegetable sauce.
• Toss well to coat the pasta with the sauce.
• Cook for an additional 2-3 minutes until heated through.

Tips

• You can add some grated Parmesan cheese on top before serving for extra flavor.
• Feel free to add other Mediterranean vegetables like artichokes or olives for variation.

Information

• Orecchiette pasta is a small ear-shaped pasta that is perfect for holding the sauce and vegetables in this dish.
• This Mediterranean vegetable orecchiette is a healthy and flavorful vegetarian meal option.